Scalloped Fish and Oysters
- 2 cups cold cooked fish
2 cups oysters
2 cups [White Sauce]
1 cup buttered crumbs
Arrange fish, oysters and [White Sauce] in alternate layers. Cover with buttered crumbs and bake until crumbs are brown.
Oyster Stew
- 1 quart oysters
1 quart milk
4 tablespoons butter
salt and pepper
4 tablespoons cracker crumbs
Drain oysters from liquor; heat liquor to boiling point. Skim. Scald milk in double boiler; add liquor and oysters; cook until edges of the oysters shrivel; add butter, salt and pepper. Serve at once.
If cracker crumbs are used, combine butter and cracker crumbs and add to oyster mixture.
Oysters and oyster liquor must not be added to milk until just before serving, as the mixture is apt to curdle if the oysters are allowed to stand in the milk.