OYSTERS, Scalloped.
Ingredients.—Oysters, say 1 pint, 1 oz. butter, flour, 2 tablespoonfuls of white stock, 2 tablespoonfuls of cream; pepper and salt to taste; bread-crumbs, oiled butter. Mode.—Scald the oysters in their own liquor, take them out, beard them, and strain the liquor free from grit. Put 1 oz. of butter 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. Time.—Altogether, ¼ hour. Average cost, for this quantity, 3s. 6d. Sufficient for 5 or 6 persons.