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Classic Seafood Recipes & Fish Recipes
Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp

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OYSTER RECIPES

 Raw Oysters (1884)
 Oysters On Ice (1884)
 Broiled Oysters (1896)
 Oysters In Brown Sauce (1896)
 Cooked In The Shells (1884)
 Creamed Oysters (1884)
 Oysters in Crusts (1884)
 Curried Oysters (1845)
 Devilled Oysters (1896)
 Fricasseed Oysters (1884)
 Oyster Fricassee (1896)
 Fried Oysters (1851)
 Fried Oysters (1884)
 Oyster Fritters (1851)
 Oysters and Macaroni (1896)
 Oyster Macaroni Croquettes (1896)
 Pickled Oysters (1851)
 Pickled Oysters
 Oyster Pie (1851)
 Pigs in Blankets (1884)
 Scalloped Oysters (1884)
 Scalloped Oysters (1896)
 Scolloped Oysters (1858)
 Scolloped Oysters (1851)
 Scalloped Oysters (1903)
 Smothered Oysters (1884)
 To Stew Oysters (1845)
 Stewed Oysters (1851)


Clam Recipes
Crab Recipes
Lobster Recipes
Scallop Recipes
Shrimp Recipes

SCALLOPED OYSTERS
(Mrs. Lincoln's Boston Cook Book, 1884)


One pint of solid oysters, washed and drained; one third of a cup of melted butter; one cup of cracker or stale bread crumbs, moistened in the melted butter.

Butter a shallow dish; put in a layer of crumbs, then a layer of oysters; season with salt and pepper; and, if you like, add Worcestershire sauce, lemon juice, wine, or mace.

Then put in another layer of crumbs, then oysters and seasoning, with a thick layer of crumbs on the top.

Bake in a hot oven about twenty minutes, until the crumbs are brown.

Many prefer to heat the oyster liquor and the butter with an equal quantity of milk or cream, and use more cracker.

Moisten each layer of cracker with the hot liquid. Reserve the larger part of the butter for the top layer of crumbs.

In this way a larger dish may be prepared with the same quantity of oysters.

 

 

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