Scalloped Vegetable Oyster

Ingredients

• the vegetable
• 1 pint of vegetable thus prepared
• 1 cup of milk
• enough vegetable butter and salt to season

Method

1. 1

   Prepare the vegetable as in the preceding recipe, slice very thin, and cook tender.

2. 2

   Put layers of the oysters in a baking pan, dredging each layer with flour.

3. 3

   Heat milk to boiling, beat in vegetable butter and salt to season, pour over the vegetable, and bake to a nice brown.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 96. The excerpt below is the record exactly as published.

SCALLOPED VEGETABLE OYSTER Prepare the vegetable as in the preceding recipe, slice very thin, and cook tender. Put layers of the oysters in a baking pan, dredging each layer with flour. To each pint of vegetable thus prepared, heat I cup of milk to boiling, beat in enough vegetable butter and salt to season

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