Scolloped Oysters

Ingredients

• the oysters
• bread-crumbs
• salt
• pepper
• a little grated nutmeg
• a bit of butter

Method

1. 1

   Beard and wash oysters in their liquor.

2. 2

   Steep bread-crumbs in the liquor, then place in scollop shells with oysters, butter, and seasonings.

3. 3

   Cover with a mixture of bread-crumbs and butter, and roast before the fire or in an oven.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 110. The excerpt below is the record exactly as published.

scolloped oysters (No. Ill), but cutting each oyster into six pieces; turn them out upon a dish, where leave them until quite cold ; then have the trimmings of some puff paste, which roll very thin ; put the pieces of oysters upon it, fold them over with the paste, which cut out with a round cutter, giving each of the rissoles the shape of a turnover ; egg with a paste-brush and throw them into bread-crumbs ; cover well; have ready a steAv-pan in Avhich there is some very hot lard, and in this fry your rissoles of a light brown colour ; dress upon a napkin in a plate ; garnish Avith fried parsley, and serve to be handed round the table. 108. Oysters a la Villeroi. Blanch twenty-four large 03'sters in their oAvn liquor for two minutes, then drain them ; take some chicken forcemeat, spread it over both sides of the oysters, dip them in egg and fresh bread-crumbs, then ifry them in hot lard for three minutes, and serve with fried parsley. 186 THE THOROUGH GOOD COOK. 109. Angels on Horseback. Cut some little round pieces of bread about a quarter of an inch tliick and two inches in diameter; fry them in clarified butter to a golden brown, then spread over them a puree of anchovies, and on this puree place a little slice of crisply fried bacon ; on the bacon put a bearded oyster which has been simply warmed in the oven between two plates, with a little butter and its liquor, and seasoned with a tiny dust of nutmeg ; then sprinkle over the top a little chopped parsley, and dish the crusts up in a row ; pour the oyster liquor round them, and serve for a savoury or breakfast dish. Toast can be used instead of the " crusts." 110. Bearded Oysters. Scoop out the crumb from a small loaf, or some small rolls, and place in the cavity oysters stewed with butter and mace, and a little of their liquor, with tAvo or three spoonfuls of rich milk added as they are done. Place on the top of the rolls the pieces sliced off; set them in the oven a few minutes, and serve on a dish, hot. 111. Scolloped Oysters. Beard the oysters ; wash in their own liquor ; steep bread- crumbs in the latter ; put these with the oysters into scollop shells, with a bit of butter and a seasoning of sah, pepper, and a little grated nutmeg ; make a compost of bread-crumbs and butter, cover, and roast before the fire or in an oven. FISH. 187 112. Pickled Oysters. Procure four dozen of the largest sort of oysters, and wash them in their Uquor ; wipe them dry, strain the liquor off; add to it a teaspoonful of pepper, two blades of mace, three tablespoonfuls of white Avine, and four of vinegar, and if the liquor is not very salt

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