Scalloped Oysters

Ingredients

• one quart of oysters
• six ounces of bread crumbs
• three ounces of butter
• one grain cayenne
• one salt-spoonful grated nutmeg
• one salt-spoonful mace
• one wine-glassful sherry

Method

1. 1

   Bring oysters to boiling-point and drain.

2. 2

   Melt one ounce of butter, skim, and mix with bread crumbs, mace, nutmeg, and cayenne.

3. 3

   Layer oysters and seasoned bread crumbs in a deep dish, adding small pieces of unmelted butter between layers.

4. 4

   Pour strained liquor, sherry, and melted butter over the top.

5. 5

   Bake in a moderate oven for two hours.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 24. The excerpt below is the record exactly as published.

Scalloped Oysters. — Provide for this one quart of oysters, six ounces of bread crumbs, three ounces of butter, one grain cayenne, one salt-spoonful grated nutmeg, one salt-spoonful inace, one wine-glassful sherry

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