Scalloped Oysters

Preparation info

  • Serves

    3 or 4

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Dr Kitchiner’s recipe from the Cooks’ Oracle, first published in 1817. 3 or 4 shells or small flat ramekins are required.

Ingredients

  • 18 oysters
  • 3 oz. (90 g.) butter
  • ½

Method

Open and stew the oysters in their own liquor very slowly for 2 or 3 minutes; if there is very little liquor add a tablespoon of water. Lift out the oysters, beard them and set aside, reserving the liquor. Melt 2 oz.<