Classic Scalloped Oysters

Classic Scalloped Oysters

Ingredients:
1 pint oysters
1 cup cracker

Directions:
crumbs
4 tablespoons oyster
liquor
1/2 cup melted
butter
2 tablespoons milk or
cream
Chapter XI − FISH 220
The 1918 Fanny Farmer Cookbook
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.
157
Sautéd Oysters
Clean one pint oysters, sprinkle on both sides with salt and pepper. Take up by the tough
muscle with plated fork and dip in seasoned cracker crumbs. Put two tablespoons butter in hot
frying−pan, add oysters, brown on one side, then turn and brown on the other.
158
Oysters with Bacon
Clean oysters, wrap a thin slice of bacon around each, and fasten with small wooden skewers.
Put in a broiler, place broiler over dripping−pan, and bake in a hot oven until bacon is crisp
and
brown, turning broiler once during the cooking. Drain on brown paper.
159
Fried Oysters
Clean, and dry between towels, selected oysters. Season with salt and pepper, dip in flour,
egg,
and cracker or stale bread crumbs, and fry in deep fat. Drain on brown paper and serve on a
folded napkin. Garnish with parsley and serve with or without Sauce Tyrolienne.
160
Fried Oysters in Batter