To Scallop Oysters

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

For the scallops

Select small plump ones for the purpose, let them be opened carefully, give them a scald in their own liquor, wash them in it free from grit, and beard them neatly. ↝ Oysters, raw [Shellfish]
Butter the scallop shells ↝ Butter, stick, unsalted [Dairy and Egg Products]
shake some fine bread-crumbs over them ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
fill them with alternate layers of oysters, crumbs of bread, and fresh butter cut into small bits ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
fill them with alternate layers of oysters, crumbs of bread, and fresh butter cut into small bits ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
pour in the oyster-liquor, after it has been strained ↝ Oysters, raw [Shellfish]
put a thick, smooth layer of bread-crumbs on the top ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
moisten them with clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]

Optional additions

a little white pepper ↝ Spices, pepper, white [Spices and Herbs]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
a flavouring of nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
pounded mace ↝ Spices, mace, ground [Spices and Herbs]
a mixture of minced mushrooms stewed in butter till quite tender ↝ Mushrooms, raw [Other vegetables and combinations]
sweet herbs finely chopped

Instructions (14)

Select small plump oysters.
Open them carefully.
Give them a scald in their own liquor.
Wash them in the liquor, free from grit.
Beard them neatly.
Butter the scallop shells.
Shake some fine bread-crumbs over the buttered shells.
Fill the shells with alternate layers of oysters, bread crumbs, and fresh butter cut into small bits.
Pour in the strained oyster-liquor.
Put a thick, smooth layer of bread-crumbs on the top.
Moisten the top bread-crumbs with clarified butter.
Place the shells in a Dutch oven before a clear fire.
Turn them often until the tops are equally and lightly browned.
Send them immediately to table.

Original Text

TO SCALLOP OYSTERS.

Large coarse oysters should never be dressed in this way. Select small plump ones for the purpose, let them be opened carefully, give them a scald in their own liquor, wash them in it free from grit, and beard them neatly. Butter the scallop shells and shake some fine bread-crumbs over them; fill them with alternate layers of oysters, crumbs of bread, and fresh butter cut into small bits; pour in the oyster-liquor, after it has been strained, put a thick, smooth layer of bread-crumbs on the top, moisten them with clarified butter,[51] place the shells in a Dutch oven before a clear fire, and turn them often until the tops are equally and lightly browned: send them immediately to table.

51.  Common cooks merely stick small bits of butter on them.

Some persons like a little white pepper or cayenne, and a flavouring of nutmeg added to the oysters; others prefer pounded mace. French cooks recommend with them a mixture of minced mushrooms stewed in butter till quite tender, and sweet herbs finely chopped. The fish is sometimes laid into the shells after having been bearded only.

Notes

—