SCALLOPED OYSTERS

(Mrs. Lincoln's Boston Cook Book, 1884)

One pint of solid oysters, washed and drained; one third of a cup of melted butter; one cup of cracker or stale bread crumbs, moistened in the melted butter.

Butter a shallow dish; put in a layer of crumbs, then a layer of oysters; season with salt and pepper; and, if you like, add Worcestershire sauce, lemon juice, wine, or mace.

Then put in another layer of crumbs, then oysters and seasoning, with a thick layer of crumbs on the top.

Bake in a hot oven about twenty minutes, until the crumbs are brown.

Many prefer to heat the oyster liquor and the butter with an equal quantity of milk or cream, and use more cracker.

Moisten each layer of cracker with the hot liquid. Reserve the larger part of the butter for the top layer of crumbs.

In this way a larger dish may be prepared with the same quantity of oysters.

 

OYSTER RECIPES
 

  Home   |   Fish Information   |   Seafood Soups   |   Fish Recipes   |   SHELLFISH RECIPES   |   Forcemeats etc   |   Seafood Sauces   |   Key West Recipes   |   Bibliography   |   Links  
Perch

Classic Seafood Recipes & Fish Recipes

Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp

 

Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: james@seafoodfish.com
Original material copyright © 1990 - 2017 James T. Ehler unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.