Scalloped Oysters

Ingredients

• 1 c. bread crumbs
• 1/2 tsp. nutmeg
• 1 pt. oysters
• Heat, skim, and strain oyster liquor and add to milk.

Method

1. 1

   Prepare oysters.

2. 2

   Mix crumbs and melted butter.

3. 3

   Heat, skim, and strain oyster liquor and add to milk.

4. 4

   Put layer of crumbs in bottom of baking-dish, then half the oysters and half the liquid, and season; repeat, having crumbs on top.

5. 5

   Bake 30 min. in moderate oven.

Nutrition per serving

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 43. The excerpt below is the record exactly as published.

Scalloped oysters ipt. ic- — lisp itsp 4tb. — — — Oyster pie . . . ipt IC. ac. 2tSp itsp 2tb. 4tb. — itsp. Oysters and maca- roni .... ipt. IC. — Itsp itsp Itb. ztb. — — Deviled scallops ipt. 2C. — Itsp itsp 2tb. 4tb. — itsp. Creamed lobster I c. 2C. „ itsp 2tb. 4tb. — — Fried oysters . . ipt. 6tb, — itsp Spk- — ic. — — Fried scallops II ipt. Jtb. - itsp Spk. - ~ - - ■ General Directions. Clams should be cleaned by pressing out the small black portion in the soft part of the clam, care- fully removing bits of shell, and washing as for oysters. Oysters must be picked over with the fingers to find pieces of shell ; they should then be washed by placing in a strainer and pouring ^ c. cold water over them. This liquid may be added to the oyster liquor if strained through cheesecloth to take out impurities ; both may then be used if needed, but should be heated and skimmed before using. Clean scallops like oysters, but do not reserve the liquor. Lobsters are better bought whole and opened at home. If lobster is fresh, the tail springs into place quickly when bent back. Remove claws and separate body from tail. Crack large claws and joints, and take out meat. Cut the tail shell between the legs, remove meat, cut lengthwise, d,:...l,CjOO^:;Ic PROTEIDS 9 1 and take out vein that runs through tail. Hold body in left hand with head down and pull out from upper shell, leaving head and stomach (l^"^)") •" the shell. Pick out meat from small bones, being careful to avoid the gills, which are rough and featheiy. The green portion lying around the stomach is the liver and may be used if desired. Clam chowder. Additional ingredient: I tb. chopped salt pork. Separate hard and soft part of clams ; chop the former and cook with the water for 20 min. Cook pork and the onion for 5 min. Parboil potatoes, which should be cut in small cubes, and add to the pork ; pour over this the chopped clams and water and cook 15 min. Add seasoning, the butter, and soft part of clams. Cook 10 min. and add the hot milk. Crackers may be added, and if preferred the crisp pork and onion need not be left in the chowder. Oyster stew. Scald milk and water. Prepare oysters care- fully. Wash them and strain the liquid through cheesecloth with the oyster liquor, put into a saucepan, heat, and skim ; add the oysters and cook gently till the edges begin to curl. Then add other ingredients and serve at once with oyster crackers. All milk may be used in place of the pint of water, and I qt. oysters may be used if desired. Panned oysters. Melt butter and add oysters, well cleaned, drained, and seasoned, Place oysters on squares of buttered toast, pour over each piece of toast a little of the prepared oyster liquor, and cook in hot oven till the edges of the oysters shrivel. Serve at once. Scalloped oysters. Additional ingredients: i c. bread crumbs or cracker crumbs, ^ tsp. nutmeg. Prepare oysters. Mix crumbs and melted butter. Heat, skim, ■ and strain oyster liquor and add to milk

Cook this with the app: pantry check, scaling, and the assistant.