Scalloped Oysters

Ingredients

• 1 quart oysters
• 4 eggs, beaten
• 1 pint soft bread crumbs
• 1 tablespoon lemon juice
• 1 tablespoon onion juice
• % cup soft butter
• salt
• pepper

Method

1. 1

   Chop oysters and mix with bread crumbs.

2. 2

   Add butter and seasonings.

3. 3

   Heat this mixture in top of double boiler and add the eggs.

4. 4

   Place this mixture in buttered casserole and cover thickly with cracker crumbs and bits of butter.

5. 5

   Brown in a hot oven.

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 20. The excerpt below is the record exactly as published.

SCALLOPED OYSTERS Butter a deep baking dish or pan. Fill with alternate layers of cracker crumbs and oysters, salting, peppering, and dotting each layer with butter. Us- ing the liquid from the oysters and one beaten egg added to milk, cover the lay- ers of oysters and crumbs. Place the covered dish into the oven for 30 minutes, baking at 375 degrees. Uncover dish and brown. Mrs. Gerald Guthrie Bogue H. D. Club MINCED OYSTERS 1 quart oysters, partially drained 4 eggs, beaten 1 pint soft bread crumbs salt 1 tablespoon lemon juice pepper 1 tablespoon onion juice pinch of dry mustard % cup soft butter

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