Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Oysters au Gratin.

1 solid pint of oysters.

1 gill of oyster liquor.

1/2 gill of milk or cream.

1-1/2 tablespoonfuls of butter.

1 tablespoonful of flour.

1/2 teaspoonful of salt.

1/4 teaspoonful of pepper.

1/2 pint of grated bread crumbs.

Heat the oysters to the boiling point in their own liquor; then turn them into a strainer, which should be placed over a bowl. Put a gill of the oyster liquor in a saucepan, and heat slowly. Beat one tablespoonful of the butter and flour together until light and smooth. Stir this mixture into the hot liquor, and cook for three minutes; then add the milk, salt, and pepper. Heat to the boiling point and add the drained oysters. Now turn the oysters into rather a shallow escalop dish. Sprinkle the crumbs over them, and over the crumbs sprinkle the half tablespoonful of butter, broken in bits. Bake for twenty minutes in a moderately hot oven. If the flavor of nutmeg and Parmesan cheese be liked, add to the sauce one teaspoonful of the grated cheese and a slight grating of nutmeg.