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 1906 COOKBOOKFISH, OYSTERS & GAME >  Scalloped Oysters #2 >



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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)


Scalloped Oysters #2

Have the bottom of a baking pan well covered with butter, then cover with a layer of cracker crumbs and wet them with cream put on spoonful by spoonful, add pepper and salt, and strew with small bits of butter; next put in the oysters with a little of their liquid, pepper them, stick bits of butter in among them and cover with dry crumbs until the oysters are entirely hidden; add more small pieces of butter very thickly on top, invert a plate over the oysters and set in oven to bake; when the juice bubbles on top remove the plate and leave on upper grate for 2 or 3 minutes to brown on top. Serve in the bake dish.

Sister Emma Newcomer, Belleville, Kans.

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