Scalloped Oysters

Ingredients

• two dozen oysters
• an inch of thin lemon-rind
• half a grain of cayenne
• half a blade of mace
• three ounces of fine breadcrumbs
• half a tea-spoonful of grated nutmeg
• a little salt
• a little pepper
• small pieces of butter

Method

1. 1

   Put the liquid from the oysters into a saucepan with lemon-rind, cayenne, and mace.

2. 2

   When it boils, strain it over the oysters and let them cool.

3. 3

   Mix breadcrumbs with nutmeg, salt, and pepper.

4. 4

   Drain oysters, season with pepper, butter scallop-shells, and sprinkle breadcrumbs.

5. 5

   Fill shells with layers of oysters, seasoned breadcrumbs, and butter.

6. 6

   Pour in oyster liquor and top with breadcrumbs softened with butter.

7. 7

   Bake in a quick oven until browned.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1072. The excerpt below is the record exactly as published.

two dozen oysters. Put the liquid into a saucepan, with an inch of thin lemon-rind, half a grain of cayenne, and half a blade of mace, and when it boils strain it over the oysters, and let these remain in it until they are quite cold. Mix three ounces of fine bread- crumbs with half a tea-spoonful of grated nut- meg and a little salt and pepper. Di-ain the oysters from the liquid, and season them with a little pepper. Butter the scallop-shells, and sprinkle some bread-crumbs over them. Fill them up with alternate layers of oysters, seasoned bread-crumbs, and small pieces of butter

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