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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

SCOLLOPED OYSTERS
(Directions for Cookery, 1851)

Having grated a sufficiency of stale bread, butter a deep dish, and line the sides and bottom thickly with bread crumbs.

Then put in a layer of seasoned oysters, with a few very small bits of butter on them.

Cover them thickly with crumbs, and put in another layer of oysters and butter, till the dish is filled up, having a thick layer of crumbs on the top.

Put the dish into an oven, and bake them a very short time, or they will shrivel.

Serve them up hot.

You may bake them in large clam shells, or in the tin scollop shells made for the purpose.

Butter the bottom of each shell; sprinkle it with bread crumbs; lay on the oysters seasoned with cayenne and nutmeg, and put a morsel of butter on each.

Fill up the shells with a little of the oyster liquor thickened with bread crumbs, and set them on a gridiron over coals, browning them afterwards with a red-hot shovel.

Oysters are very nice taken whole out of the shells, and broiled.

 

 

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