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New England cookbook, 1880s
Page 70
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Escaloped Oysters. Pound rusked bread or crackers fine - butter your dishes, sprinkle on the bread crumbs, then put in a layer of oysters, small lumps of butter, pepper, salt and a little of the oyster juice - then put on another layer of crumbs and oysters and so on till the pans are filled, having a layer of crumbs at the top. Bake them a light brown. Fried Oysters. Flake those that are large, dip them in beaten eggs and then in flour or fine bread crumbs and fry them until of a light brown. Oyster Sauce. To a pint of oyster juice put a couple of sticks of mace a little salt and pepper Set it on the fire, when it boils stir in 2 teaspoonful of flour mixed with milk When it has boiled several minutes
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Escaloped Oysters. Pound rusked bread or crackers fine - butter your dishes, sprinkle on the bread crumbs, then put in a layer of oysters, small lumps of butter, pepper, salt and a little of the oyster juice - then put on another layer of crumbs and oysters and so on till the pans are filled, having a layer of crumbs at the top. Bake them a light brown. Fried Oysters. Flake those that are large, dip them in beaten eggs and then in flour or fine bread crumbs and fry them until of a light brown. Oyster Sauce. To a pint of oyster juice put a couple of sticks of mace a little salt and pepper Set it on the fire, when it boils stir in 2 teaspoonful of flour mixed with milk When it has boiled several minutes
Szathmary Culinary Manuscripts and Cookbooks
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