Scalloped Oysters
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- Do not drain the liquor from the oysters, but fork them out of it as you use them;
- in that way as much liquor as you require adheres to them.
- Use stale bread, and do not crumb it too fine, or it will be clammy.
- ½ teacupful cream.
- 2 great spoonfuls butter.
- Salt and pepper.
- Oysters part with a great deal of moisture in cooking, and if the mixture is too wet it is not as good;
- it should be rather dry when done.
- Cover the bottom of a well-buttered dish with a layer of very dry bread crumbs, dust over a little salt and pepper, and stick little bits of butter all over the crumbs;
- then, with a spoon, moisten it with cream.
- Next, place a layer of oysters, alternating with bread crumbs, until the dish is filled, finishing with butter and cream;
- invert a plate over it to keep in the flavor.
- Bake three-quarters of an hour, or until the juice bubbles to the top.
- Remove the plate, and brown on the upper shelf of the oven for two or three minutes only.--Mrs.
- R.
Plating
Cookware for this recipe
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Colander