Scalloped Vegetable Oysters

Ingredients

• Boil two quarts of sliced vegetable oysters
• add a pint and a half of thin cream
• salt to taste
• a heaping tablespoonful or two scant teaspoonfuls of flour

Method

1. 1

   Boil two quarts of sliced vegetable oysters in about two quarts of water until very tender.

2. 2

   Skim them out, and fill a pudding-dish with alternate layers of crumbs and oysters, having a layer of crumbs for the top.

3. 3

   To the water in which they were boiled, add a pint and a half of thin cream, salt to taste, boil up, and thicken with a heaping tablespoonful or two scant teaspoonfuls of flour rubbed smooth in a little cold cream.

4. 4

   Pour this over the oysters and crumbs, and bake half an hour.

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 55. The excerpt below is the record exactly as published.

Scalloped Vegetable Oysters. — Boil two quarts of sliced vege- table oysters in about two quarts of water until very tender. Skim them out, and fill a pudding-dish with alternate layers of crumbs and oysters, having a layer of crumbs for the top. To the water in which they were boiled, add a pint and a half ol thin cream, salt to taste, boil up, and thicken with a heaping tablespoonful or two scant teaspoonfuls of flour

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