Scolloped Oysters

Ingredients

• the oysters
• some bread-crumbs
• some butter
• a squeeze of lemon
• a little cayenne pepper
• the liquor

Method

1. 1

   Preserve oyster liquor, remove beards, butter scollop shells, add bread-crumbs, oysters, and liquor.

2. 2

   Add lemon and cayenne, cover with bread-crumbs and butter, bake, and serve hot.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 10. The excerpt below is the record exactly as published.

some butter, pepper, salt, and a little ground mace, not forgetting a little grated lemon- peel. Cover well over with more grated bread- crumbs, and a liberal allowance of butter, and bake in a brisk oven, and serve in the shells. 75. Mayonnaise of Lobster Be sure the salad is thoroughly well dried. Rub the bowl lightly with garlic. Then place in the salad and the lobster cut in pieces. Pour over the Mayonnaise sauce and mix. Garnish with some more salad, hard-boiled eggs cut in slices, beetroot, capers or olives. 76. Scolloped Oysters Be sure the liquor is preserved when the oysters are opened, and that the beard is removed. Well butter the scollop shells, and place in them some bread-crumbs, then the oysters and a little of the liquor, which should be strained. To each shell add a squeeze of lemon and a little cayenne pepper

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