pescatariannut-freeegg-freesoy-free
Scalloped Oysters
From Cookery and housekeeping, 1882
Serves 1
Serve very hot.
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 56. The excerpt below is the record exactly as published.
Scalloped Oysters. Open the oysters carefully ; 'give them a scald in their own liquor ; wash them in it free from grit, and beard them neatly. Butter the scallop shells, and shake some fine breadcrumbs over them ; fill them with 132 OYSTERS. alternate layers of oysters, crumbs of bread and fresh butter cut into small bits ; pour in the oyster liquor after it has been strained ; put a thick, smooth layer of breadcrumbs on the top ; moisten them with clarified butter
Cook this with the app: pantry check, scaling, and the assistant.