Scollop Oysters, No. 2

Ingredients

• a quart of oysters
• three or four thin slices of buttered toast
• a pint in all
• season to taste with salt
• season to taste with pepper

Method

1. 1

   Drain a quart of oysters.

2. 2

   Scald and skim the juice drained from them.

3. 3

   Butter a baking dish and lay three or four thin slices of buttered toast upon the bottom.

4. 4

   Put half the oysters upon the toast.

5. 5

   Cover them with thin slices of buttered toast, and put the balance of the oysters upon the toast.

6. 6

   Add hot, sweet cream to the liquor drained from the oysters until there is a pint in all, then season to taste with salt and pepper, and pour it over the oysters in the dish.

7. 7

   Bake fifteen or twenty minutes in an oven at the temperature for roasting meats.

8. 8

   Serve at once.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 22. The excerpt below is the record exactly as published.

Scollop Oysters, No. 2. — Drain a quart of oysters. 58 The Art of Cookery. Scald and skim the juice drained from them. Butter a baking dish and lay three or four thin sHces of buttered toast upon the bottom of the dish. Put half the oysters upon the toast. Cover them with thin slices of buttered toast, and put the balance of the oysters upon the toast. Add hot, sweet cream to the liquor drained from the oysters until there is a pint in all, then season to taste with salt

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