Scollop Oysters

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

oysters ↝ Oysters, raw [Shellfish]
their liquor, which must be free from sediment ↝ Oysters, raw [Shellfish]
a good piece of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
some lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
fine breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Instructions (11)

Blanch the oysters and strain them.
Add to their liquor (which must be free from sediment) a good piece of fresh butter, a little pepper and salt, some lemon peel and grated nutmeg (a small quantity of each).
Beard and wash the oysters.
Add the oysters to the ingredients.
Simmer them over a fire for five minutes.
Put the oysters into scollop shells with the liquor.
If there be more than sufficient liquor, boil it till nearly reduced and add it.
Put fine breadcrumbs over.
Smooth the breadcrumbs with a knife.
Bake or set them over a fire upon a gridiron for half an hour.
Colour the top part with a salamander.

Original Text

Scollop Oysters.

Blanch the oysters and strain them; then add to their liquor, which must be free from sediment, a good piece of fresh butter, a little pepper and salt, some lemon peel and grated nutmeg, a small quantity of each. Then beard and wash the oysters, add them to the ingredients, simmer them over a fire five minutes, and put the oysters into scollop shells with the liquor. If there be more than sufficient, boil it till nearly reduced and add it; then put fine breadcrumbs over, smooth them with a knife, bake or set[161] them over a fire upon a gridiron for half an hour, and colour the top part with a salamander.

Notes

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