Scalloped Oysters with Hard Boiled Eggs

Ingredients

• Butter a pudding dish
• a layer of bread crumbs
• bits of butter
• a layer of oysters
• season with salt
• and pepper
• mix the oyster liquor with half the amount of cream and milk
• and a beaten egg
• chop fine hard boiled eggs

Method

1. 1

   Prepare as scalloped oysters, mixing chopped hard boiled eggs with the bread crumbs.

2. 2

   Bake until light brown.

As published

This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 8. The excerpt below is the record exactly as published.

Butter a pudding dish, put in a layer of bread crumbs with bits of butter, then a layer of oysters, season with salt and pepper. Repeat this until the dish is full; leave layer of bread crumbs on top. Mix the oyster liquor with half the amount of cream and milk and a beaten egg. Pour over the top. Bake until a light brown. It usually takes twenty-five minutes. Many people don't like them cooked much, and they heat a shovel hot and hold over the top until the scalloped is brown. Oysters shell-scalloped are fixed the same way, only instead of cooking them in one dish they are baked in shells. The shells are placed in a dripping pan. When done serve directly from the shell. The flavor is much better when cooked this way. Scalloped Oysters with Hard Boiled Eggs — Thesie are made the same as above, only chop fine hard boiled eggs and mix with the bread crumbs. 22 fish; Fresh Fish — We have only one test which we apply to all varieties of fish. If fresh, the eyes will be full, the body full, the flesh firm and thick, the fins stifif, the skin and scales bright; any drooping of the tail shows that the fish is not in a prime condition. Salmon, if good, always has red flesh and gills; fresh salmon is improved by keeping a day or two. It is claimed, by good authority, that no other fish is. We might say a great deal on the subject of fish, but as we mean for our book tO' be practical, we are trying to make our receipts plain so every one can understand them. Before cooking fish, always wash it well in cold water. Many people sprinkle salt inside of fish ; this will destroy any muddy taste. But if you wish to fry or broil fish it is better to sprinkle pepper inside of the fish, as salt prevents fish from browning nicely. Vinegar is much better than salt to preserve fish. Cover the fish with the vinegar. In frying fish use lard ; some people like fish fried in equal quantities of lard and butter, but this is nothing but extravagance. Before frying fish, after it has been cleaned and washed, roll it in a cloth to absorb the moisture. Boiling Fish — Place fish in cold, salted water for boiling. Never use hot water, because the outside will be cooked before the inside. Put a little vinegar 23 in the water, it always adds to the flavor of the fish as much as salt. Boil fish gently until you can draw out one of the fins. Most fish will be done in thirty or forty minutes. Cheese and Cod Fish — Prepare the fish as for balls. Have a nice dish greased with butter, put in a layer of fish first, then a layer of grated cheese with bits of butter, salt and pepper

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