| Method: | Scald the oysters in their own liquor, take them out, beard
them, and strain the liquor free from grit. Put 1 oz. of batter into a
stewpan; when melted, dredge in sufficient flour to dry it up; add the
stock, cream, and strained liquor, and give one boil. Put in the oysters
and seasoning; let them gradually heat through, but not boil. Have ready
the scallop-shells buttered; lay in the oysters, and as much of the
liquid as they will hold; cover them over with bread crumbs, over which
drop a little oiled butter. Brown them in the oven, or before the fire,
and serve quickly, and very hot.
|
