Scolloped Oysters (No. 182)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (18)

oysters ↝ Oysters, raw [Shellfish]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
fine bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
oyster liquor ↝ Oysters, raw [Shellfish]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
oysters ↝ Oysters, raw [Shellfish]
bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
oysters ↝ Oysters, raw [Shellfish]
oyster liquor ↝ Oysters, raw [Shellfish]
bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
little bits of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Optional additions for piquance

Essence of anchovy ↝ Fish, anchovy [Fish]
catchup
Cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
grated lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
mace ↝ Spices, mace, ground [Spices and Herbs]
other spices ↝ Spices, pumpkin pie spice [Spices and Herbs]

Instructions (10)

Stew the oysters slowly in their own liquor for two or three minutes.
Take them out with a spoon, beard them, and skim the liquor.
Put a bit of butter into a stew-pan; when it is melted, add as much fine bread-crumbs as will dry it up.
Then put to it the oyster liquor, and give it a boil up.
Put the oysters into scollop-shells that you have buttered, and strewed with bread-crumbs.
Then a layer of oysters, then of bread-crumbs, and then some more oysters.
Moisten it with the oyster liquor.
Cover them with bread-crumbs.
Put about half a dozen little bits of butter on the top of each.
Brown them in a Dutch oven.

Original Text

Scolloped Oysters.—(No. 182.) A good way to warm up any cold fish.

Stew the oysters slowly in their own liquor for two or three minutes, take them out with a spoon, beard them, and skim the liquor, put a bit of butter into a stew-pan; when it is melted, add as much fine bread-crumbs as will dry it up, then put to it the oyster liquor, and give it a boil up, put the oysters into scollop-shells that you have buttered, and strewed with bread-crumbs, then a layer of oysters, then of bread-crumbs, and then some more oysters; moisten it with the oyster liquor, cover them with bread-crumbs, put about[192] half a dozen little bits of butter on the top of each, and brown them in a Dutch oven.

Obs. Essence of anchovy, catchup, Cayenne, grated lemon-peel, mace, and other spices, &c. are added by those who prefer piquance to the genuine flavour of the oyster.

Cold fish may be re-dressed the same way.

N.B. Small scollop-shells, or saucers that hold about half a dozen oysters, are the most convenient.

Notes

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