Food recipes
Panned Oysters
Panned Oysters
Ingredients:
1 pint of oysters
12 large crackers, or 1 cup of bread-crumbs
1/2 cup of milk
The strained oyster-juice
Directions:
1. Butter a deep baking-dish. Roll the crackers, or make the bread-crumbs of even size; some people like one better than the other, and you can try both ways. Put a layer of crumbs in the dish, then a layer of oysters, washed, then a sprinkling of salt and pepper and a few bits of butter. Then another layer of crumbs, oysters, and seasoning, till the dish is full, with crumbs on the top. Mix the milk and oyster-juice and pour slowly over. Then cover the top with bits of butter, and bake in the oven till brown--about half an hour. You can put these oysters into small dishes, just as you did the creamed oysters, or into large scallop-shells, and bake them only ten or fifteen minutes. In serving, put a small sprig of parsley into each.
Ingredients:
1 pint of oysters
12 large crackers, or 1 cup of bread-crumbs
1/2 cup of milk
The strained oyster-juice
Directions:
1. Butter a deep baking-dish. Roll the crackers, or make the bread-crumbs of even size; some people like one better than the other, and you can try both ways. Put a layer of crumbs in the dish, then a layer of oysters, washed, then a sprinkling of salt and pepper and a few bits of butter. Then another layer of crumbs, oysters, and seasoning, till the dish is full, with crumbs on the top. Mix the milk and oyster-juice and pour slowly over. Then cover the top with bits of butter, and bake in the oven till brown--about half an hour. You can put these oysters into small dishes, just as you did the creamed oysters, or into large scallop-shells, and bake them only ten or fifteen minutes. In serving, put a small sprig of parsley into each.
Printed from https://recipe.bluelayer.org/recipe/63568/panned-oysters