To Scollop Oysters
A historical recipe from The Virginia Housewife, by Mary Randolph (1860).
A historical recipe
The Virginia Housewife; Or, Methodical Cook, by Mary Randolph (1860). Project Gutenberg eBook #12519.
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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- When the oysters are opened, put them in a bowl, and wash them out of their own liquor;
- put some in the scollop shells, strew over them a few bread crumbs, and lay a slice of butter on them, then more oysters, bread crumbs, and a slice of butter on the top;
- put them into a Dutch oven to brown, and serve them up in the shells.
Plating
Cookware for this recipe
-
Casserole pot
-
Mixing bowl
-
Chef's knife
-
Cutting board