Scolloped Oysters

Ingredients

• 2 doz. cooking oysters
• Bread-crumbs
• 2 oz. of butter
• a saltspoonful of pepper
• a saltspoonful of salt

Method

1. 1

   Blanch oysters in a saucepan, strain the liquor, and clean oysters.

2. 2

   Grease scollop shells, add bread crumbs, oysters, more crumbs, and butter.

3. 3

   Season with salt and pepper, add oyster liquor, and top with bread crumbs.

4. 4

   Bake in a brisk oven for 10-15 minutes.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 165. The excerpt below is the record exactly as published.

SCOLLOPED OYSTERS. Average cost {for four scollop shells). INGREDIENTS. s. d. 2 doz. cooking oysters, is. 6J. or 2s. per doz. . . 40 Bread-crumbs 2 2 oz. of butter 2J 4 4i Time required, about half-an-hour. Now we will show you how to " scollop oysters" 1. We put two dozen oysters, and the liquor that is with them, into a small saucepan. 2. We put the saucepan on the fire, and bring them to the boil ; this is to blanch the oysters. 3. We take the saucepan off the fire as soon as it boils, and pour the liquor through a strainer into a basin. 4. We place the oysters on a plate, and take off the beards and all the hard parts of the oysters. 5. We put a wire sieve over a plate, and rub through it some crumb of stale bread. 6. We take four scollop shells, and grease them well inside with butter. 7. We sprinkle about a teaspoonful of bread-crumbs into each scollop shell. 8. We then put in the oysters, six in each shell, and sprinkle in with them a dessertspoonful of bread-crumbs, and three or four tiny bits of butter, about the size of dice. 9. We should mix a saltspoonful of pepper and salt together, and sprinkle it over the oysters, then pour in the Sick-room Cookery. — Scolloped Oysters. 451 oyster liquor, and fill up the shells with a smooth layer of bread-crumbs, and two or three little bits of butter on the top. 10. We put the shells on a tin, put it in a brisk oven to bake for from ten to fifteen minutes : the scollops should be a pale brown. 11. For serving, we fold a napkin neatly, and put it on a hot dish, and place the scollops on it. P F 2 45 2 National Training School for Cookery. SICK-ROOM COOKERY. FRIED SWEETBREADS. Average cost of INGREDIENTS. s* d. Sweetbreads, from 4s. to $s. each 5 o 1 egg z Bread-crumbs ) 2 or 3 sprigs of parsley | 1 Lard, or clarified dripping for frying 5 2 Time required, about half-an-hour. Now we will show you how to fry sweetbreads. N.B. — Calves' heart, or throat sweetbreads are what are ordinarily sold, lambs' sweetbreads are more tender and delicate. 1. We take the sweetbreads and put them into a sauce- pan, with luke-warm water enough to cover them ; put the saucepan over the fire, and just bring it to the boil. N.B. — This is to blanch them, and should be done as soon as the sweetbreads arrive, in order to prevent their turning sour. 2. We take the sweetbreads out of the saucepan, lay them in a cloth, and gently wipe them ; then put them on a board, and cut them in slices about half an inch thick. N.B.— If the sweetbread is small it can be fried whole. Lambs' sweetbread need not be cut up. 3. We proceed with the szveetbreads as described in "Fish, Lesson No. 7," from note 27 to end, excluding Notes 32, 33, and 40. They are then ready for serving. Appendix — Aspic Jelly. 453 ASPIC JELLY. ONE QUART. Average cost of INGREDIENTS. 2 calves' feet Salt 30 peppercorns 2 blades of mace 1 clove of garlic 2 shalots ... 1 sprig of thyme 1 small bunch of parsley 1 onion, stuck with 4 cloves ... 1 leek \ a head of celery 2 carrots ... 1 turnip 1 sprig of tarragon 1 sprig of chervil 2 bay leaves The rind and juice of 1 lemon The whites of 2 eggs £ gill of common vinegar 1 tablespoonful chili vinegar ... \ gill of tarragon vinegar 1 £ill of sherry 2 quarts of water 3 4 Time required, about seven hours. Now we will show you how to make Aspic Jelly. 1. We take two calves" feet and put them on a board. 2. We chop them in eight pieces with a chopper. 3. We wash them well in cold water. 4. We put them in a stewpan with sufficient cold water to cover them, and let them boil up on the fire to blanch them, then pour the water off and wash them again in cold water. 5. We wash the stewpan and put back the pieces of feet into it, with two quarts of water, put it on the fire, and just bring it to the boil, watch it and skim it occasionally. s. d. ... 1 6 r 1 o 454 National Training School for Cookery. 6. We now add half a teaspoonful of salt

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