Scalloped Oysters

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Total: 15 min
Yield
5.0 – 6.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
For second recipe variation
Instructions (9)
  1. Scald the oysters in their own liquor, take them out, beard them, and strain the liquor free from grit.
  2. Put 1 oz. of batter into a stewpan; when melted, dredge in sufficient flour to dry it up; add the stock, cream, and strained liquor, and give one boil.
  3. Put in the oysters and seasoning; let them gradually heat through, but not boil.
  4. Have ready the scallop-shells buttered; lay in the oysters, and as much of the liquid as they will hold; cover them over with bread crumbs, over which drop a little oiled butter.
  5. Brown them in the oven, or before the fire, and serve quickly, and very hot.
Second Recipe Variation
  1. Prepare the oysters as in the preceding recipe, and put them in a scallop-shell or saucer.
  2. Between each layer sprinkle over a few bread crumbs, pepper, salt, and grated nutmeg.
  3. Place small pieces of butter over, and bake before the fire in a Dutch oven.
  4. Put sufficient bread crumbs on the top to make a smooth surface, as the oysters should not be seen.
Original Text
I. 287. INGREDIENTS.—Oysters, say 1 pint, 1 oz. butter, flour, 2 tablespoonfuls of white stock, 2 tablespoonfuls of cream; pepper and salt to taste; bread crumbs, oiled butter. Mode.—Scald the oysters in their own liquor, take them out, beard them, and strain the liquor free from grit. Put 1 oz. of batter into a stewpan; when melted, dredge in sufficient flour to dry it up; add the stock, cream, and strained liquor, and give one boil. Put in the oysters and seasoning; let them gradually heat through, but not boil. Have ready the scallop-shells buttered; lay in the oysters, and as much of the liquid as they will hold; cover them over with bread crumbs, over which drop a little oiled butter. Brown them in the oven, or before the fire, and serve quickly, and very hot. Time.—Altogether, 1/4 hour. Average cost for this quantity, 3s. 6d. Sufficient for 5 or 6 persons. II. Prepare the oysters as in the preceding recipe, and put them in a scallop-shell or saucer, and between each layer sprinkle over a few bread crumbs, pepper, salt, and grated nutmeg; place small pieces of butter over, and bake before the fire in a Dutch oven. Put sufficient bread crumbs on the top to make a smooth surface, as the oysters should not be seen. Time.—About 1/4 hour. Average cost, 3s. 2d. Seasonable from September to April.
Notes
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