Reference > Farmer's Cookbook > FISH > Scalloped Oysters
  Oysters and Macaroni Sautéd Oysters  
CONTENTS · BIBLIOGRAPHIC RECORD

Scalloped Oysters

1 pint oysters
1 cup cracker crumbs
4 tablespoons oyster liquor
1/2 cup melted butter
2 tablespoons milk or cream
Salt
1/2 cup stale bread crumbs
Pepper

Mix bread and cracker crumbs, and stir in butter. Put a thin layer in bottom of a buttered shallow baking-dish, cover with oysters, and sprinkle with salt and pepper; add one-half half each oyster liquor and cream. Repeat, and cover top with remaining crumbs. Bake thirty minutes in hot oven. Never allow more than two layers of oysters for Scalloped Oysters; if three layers are used, the middle layer will be underdone, while others are properly cooked. A sprinkling of mace or grated nutmeg to each layer is considered by many an improvement. Sherry wine may be used in place of cream.


CONTENTS · BIBLIOGRAPHIC RECORD
  Oysters and Macaroni Sautéd Oysters  
 
Loading
Click here to shop the Bartleby Bookstore.

Shakespeare · Bible · Strunk · Anatomy · Nonfiction · Quotations · Reference · Fiction · Poetry
© 1993–2014 Bartleby.com · [Top 150] · Subjects · Titles · Authors