To Scallop Oysters

Ingredients

• 24 oysters
• 2 oz. butter
• 1 lemon
• Bread crumbs
• Pepper
• Salt

Method

1. 1

   Beard the oysters, and scald them in their own liquor.

2. 2

   Butter some scallop shells, or tins; strew crumbs of bread mixed with pepper and salt at the bottom of the shells, then some oysters, more crumbs, and so on, finishing with crumbs.

3. 3

   Moisten the whole with the liquor in which the oysters were scalded highly seasoned, and put pieces of butter thickly over the top.

4. 4

   Place the dish before the fire or in the oven for from ten to twenty minutes, according to the size of the shells.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 42. The excerpt below is the record exactly as published.

1 lemon. 1 egg. 1 gill milk. Bread crumbs. Pepper and salt. Clean, skin, and fillet the haddocks. Butter a flat dish and put into it first a layer of bread crumbs, then a layer ot haddock, cut in pieces ; next oysters, lemon-juice, and seasonings ; then another layer of bread crumbs, with small pieces of butter. Repeat this until all the fish is used up. Pour over the oyster liquor mixed with the beaten egg and milk. Cover the top with bread crumbs and a few pieces of butter ; bake for about half an hour in a good hot oven. Serve hot. 7 G MACKEREL — FISH AND SAUCE— STEWED EELS. MACKEREL. Mackerel may lie boiled or broiled, but never fried. It is a very delicate and easily-disfigured fish, and must be handled as little and as lightly as possible. Fennel sauce should be served with boiled mackerel. BROILED MACKEREL. 1 mackerel. I Butter. Pepper. | Salt. Fennel or parsley. Wash the mackerel well, split it open, and carefully remove the backbone ; season it with pepper and salt ; place it on a hot, well-greased gridiron, and cook it for about seven minutes over a clear fire, turning it frequently and carefully ; lift it on to a hot dish, sprinkle over it a little chopped fennel or parsley, put upon it a good pat of butter1, and serve at once. FISH AND SAUCE. 2 haddocks. 1 onion. 1 table-spoonful ketchup. 1 oz. butter. 1 table-spoonful parsley. 1 oz. flour. 1 pint water. Pepper and salt. Thoroughly cleanse the fish, and let them lie all night among salt. Next day skin them, and cut off the heads, tails, and fins. Boil these trimmings for three-quarters of an hour in water. Brown the flour and butter in a stew-pan. Add the liquor strained, then the sliced onion, and other seasonings. Boil and skim thoroughly for about fifteen minutes. Cut the fish in pieces, add it to the sauce, and let it simmer gently for ten minutes. Lift the fish into the centre of a hot dish, pour the sauce over, and serve hot. TO STEW EELS. 2 eels. Flour. 2 oz. butter. 2 table-spoonfuls ketcliup. Water. Parsley. Clean and skin the eels ; cut off the heads, fins, and tails, and divide the bodies into pieces of four or five inches long. JDust each piece with flour. Melt the butter in a stew-pan, and brown the pieces of fish all over; pour on as much baked HERRINGS — BOILED SALT FISH — FRIED OYSTERS. 77 hot water as will just cover them, and add a few leaves of parsley, pepper, and salt. Simmer for about a quarter of an hour. Then take out the pieces of eel on to a hot dish, and thicken the sauce with a little flour and ketchup. Boil for a few minutes ; strain the sauce over the fish, and serve in a hash-dish, with pieces of toasted bread round the edges. TO BAKE OR PICKLE HERRINGS. 12 herrings. 1 large onion. I pint vinegar. 12 sweet bay leaves. Pepper and salt. 1 gill water. Clean the herrings, and wipe them with a damp cloth to take off the scales. Do not wash them. Cut off the heads, tails, and fins, split down the middle, and take out the centre bones. Lay the fish flat, season with pepper and salt, and roll them up with the back outwards. Place them neatly in a pie-dish, with a bay-leaf and tiny piece of onion between each. Mix the vinegar and water, and pour them over the fish ; cover the top of the dish with greased paper, and bake in a moderately hot oven for from two to three hours. Serve hot or cold. TO BOIL SALT FISH. 2 lb. salt fish. | 1 lb. parsnips, i pint egg sauce. Cut the fish in pieces, and steep it in cold water for several hours. Then put the pieces into a saucepan with cold water, and boil them for about twenty minutes. Serve with egg sauce and boiled parsnips, in separate dishes. TO FRY OYSTERS. 24 oysters. J lb. flour. 1 white of an egg. 1 table-spoonful salad-oil. Salt. 1 gill liquor and water. Cayenne pepper. Fat for frying. Make a batter with the flour, a pinch of salt, the oil, and one gill of the liquor from the oysters and water (added to make the full quantity ). When these are well mixed and free from lumps, add lightly the white of egg whipped to a stiff froth. Dip the oysters separately into this batter, cover well, and drop them into hot fat; fry for about three minutes. 78 SCA ELOPED OYSTERS — STEWED OYSTERS — CRAR PIE. Lift from the fat, with a perforated spoon, on to porous paper to drain. Serve hot on a folded napkin or paper. Garnisli with parsley and slices of fresh lemon. Mussels may he dressed in the same manner, but several should be dipped together in the batter. TO SCALLOP OYSTERS. 24 oysters. 2 oz. butter. J lemon. Bread crumbs. Pepper. Salt

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