Scalloped Oysters Recipe

What will not luxury taste? Earth, sea, and air,

Are daily ransack'd for the bills of fare.

GAY.



Stew the oysters slowly in their own liquor for two or three minutes,

take them out with a spoon, beard them, and skim the liquor, put a bit

of butter into a stewpan; when it is melted, add as much fine

breadcrumbs as will dry it up; then put to it the oyster liquor, and

give it a boil up; put the oysters into scallop shells that you have

buttered, and strewed with breadcrumbs, then a layer of oysters, then

breadcrumbs, and then again oysters; moisten it with the oyster liquor,

cover them with breadcrumbs, put about half a dozen little bits of

butter on the top of each, and brown them in a Dutch oven.



Essence of anchovy, ketchup, cayenne, grated lemon-peel, mace, and other

spices are added by those who prefer piquance to the genuine flavor of

the oyster.

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