Collops of Oysters

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (12)
  1. Put your oysters into scallop-shells for that purpose.
  2. Set them on your gridiron over a good clear fire.
  3. Let them stew till you think your oysters are enough.
  4. Have ready some crumbs of bread rubbed in a clean napkin.
  5. Fill your shells with the oysters and bread crumbs.
  6. Set them before a good fire and baste them well with butter.
  7. Let them be of a fine brown, keeping them turning, to be brown all over alike.
  8. A tin oven does them best before the fire.
Alternative Method
  1. Most people stew the oysters first in a sauce-pan, with a blade of mace, thickened with a piece of butter.
  2. Fill the shells with the stewed oysters.
  3. Cover them with crumbs.
  4. Brown them with a hot iron.
Original Text
To make Collops of Oysters. PUT your oysters into scallop-shells for that purpose, set them on your gridiron over a good clear fire, let them stew till you think your oysters are enough, then have ready some crumbs of bread rubbed in a clean napkin, fill your shells, and set them before a good fire, and baste them well with butter. Let them be of a fine brown, keeping them turning, to be brown all over alike; but a tin oven does them best before the fire. They eat much the best done this way, though most people stew the oysters first in a sauce- pan, with a blade of mace, thickened with a piece of butter and fill the shells, and then cover them with crumbs, and brown them with a hot iron: But the bread has not the fine taste of the former.
Notes
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