Scalloped Oysters

Ingredients

• three pints of oysters
• a layer of rolled crackers
• a little salt
• a little pepper
• pieces of butter
• moisten with cream

Method

1. 1

   Put a layer of the oysters as free from their liquor as they can be made, and a layer of rolled crackers; another layer of oysters, another of crackers, until the dish is full.

2. 2

   Add salt, pepper, and butter between each layer, and moisten with cream.

3. 3

   Bake about fifteen minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 67. The excerpt below is the record exactly as published.

SCALLOPED OYSTERS. Take a dish, put a layer of the oysters as free from their liquor as they can be made, and a layer of rolled crackers; another layer of oysters, another of crackers, until the dish is full. Add a little salt and pepper and pieces of butter between each layer, and moisten with cream. Bake about fifteen minutes. Mrs. Clarissa McB. OYSTER PANCAKES. Chop one pint of oysters — canned ones do very well — and add enough milk to the liquor to make a pint, using a little cream. Make a batter by stirring it into a scant pint of flour, adding a pinch of salt and two eggs very well beaten. If half a teaspoonful of baking powder is sifted with the flour, you are sure to have pancakes light, but some cooks prefer to depend on the eggs. When the batter is perfectly smooth beat in the oysters and bake on a griddle, like any pancakes. Try one, and if too substantial add a little more milk. If you like them richer, add a table- spoonful of melted butter. Serve with toasted crackers. A Housewife. BALTIMORE FRENCH OYSTERS. Heat a piece of butter the size of a walnut in a stew-pan till it is quite brown. Drain the oysters from their liquor, adding to the butter. Salt and pepper to taste, and cook till they curl up round the edges. Ivy. BROILED OYSTERS. Take a dozen large oysters, roll lightly in bread-crumbs, place them on a fine wire oyster broiler, baste with butter, and brown lightly over a very hot fire, season thoroughly, and serve on toast with celery sauce. Mrs. Huldah Jenks. OYSTERS CURRIED. Take two dozen oysters, one onion, one tablespoonful of curry* powder, one dessert-spoonful of flour, two ounces of butter and the juice of a lemon. Chop the onion up quite fine, mix the curry-powder, flour, and butter together, and put all into a stew-pan, simmering till a nice brown, stirring all the time; add the liquor of the oysters and the lemon- juice, and boil for five minutes. Put in oysters, boil up once, and serve with a dish of boiled rice Harriet Winters. SHELL FISH. 85 CREAMED OYSTERS ON TOAST. Take one dozen select oysters and wash them until perfectly free from pieces of shell, put them in a saucepan, strain the liquor, pour it over, place the pan at the side of the fire and let it simmer gently for a few minutes until the oysters plump up. Remove the oysters with a skimmer and put them on a warm dish in the oven; add to the liquor one teacupful of cream and salt and pepper to taste. Place the pan on the fire; when the liquor boils add two tablespoonfuls of butter into which has been stirred one teaspoonful of flour. When creamy put in the oysters and remove the pan from the fire. Have ready some pieces toasted bread nicely buttered; put the oysters on them, pour over the cream and serve very hot. Marion Witte. CREAMED OYSTERS— No. 2. Beard one pint fresh oysters, boil them in their own liquor until plump, drain, and pour over them this sauce: To one-half tablespoon of butter, melted, add one large tablespoon flour; cook a few minutes, then stir in slowly one cup of hot cream or milk; season with pepper, salt and one-half teaspoon celery salt. Pour over hot buttered toast. Mrs. C. I. Brown. OYSTERS. (Italian Style.) Drain the liquor from the oysters, spread a dish with butter, lay the oysters on it, strew finely-minced parsley over, season with salt and pep- per and sprinkle with grated Parmesan cheese. Put the dish into the oven, and when nicely brown serve with hot wafers. Mrs. Frank E. Phillips. OYSTER STEW. (Milk or Cream.) Drain the liquor from two quarts of oysters; mix with the liquor a small teacupful of hot water, add a little salt and pepper and set it over the fire in a saucepan. Let it boil up, then skim; wash the oysters, put them in the hot liquor, let them come to a boil, and when they "ruffle" add one tablespoonful of butter. The instant it is melted and well-stirred in, put in a pint of boiling milk and take the saucepan from the fire. Serve hot with oyster crackers. Mrs. E. C. Kellog. OYSTER STEW. (Plain.) Same as above, using only oyster liquor and more water instead of milk or cream. H. F. L. 6 86 SHELL FISH. OYSTER SOUP. See "Meat Soups" Part J> BOSTON OYSTER PIE. Butter the inside of a pudding dish, line it with pie crust, set into the oven and bake; when done fill with the following filling. Pick off all shell that may be found in three pints of oysters

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