Archive recipe

Scalloped Oysters (Second Recipe)

Name: Scalloped Oysters (Second Recipe)
Ingredients: one quart of oysters; oyster liquor; one tablespoon butter; one tablespoon flour; one cup of hot milk; one cup of oyster liquor; two teaspoons of butter; six tablespoons of bread crumbs; three tablespoons of chopped celery; salt; pepper

A historic Canadian dish of oysters, oyster liquor, butter, flour and hot milk. Adapted from Scalloped Oysters (Second Recipe), from The Canadian Family Cook Book (1914).

Adapted from Scalloped Oysters (Second Recipe), in The Canadian Family Cook Book (1914), preserved in the Open Recipe Archive's The Canadian Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/canadian-kitchen/recipes/scalloped-oysters-second-recipe.md.

The dish

4 of 11 items checked

Scalloped Oysters (Second Recipe)

archive.org

3 of 9 items checked · 6 aisles

Produce

3 tbspcelery

Meat & Poultry

1 quartoysters
1 cupoyster liquorChecked by You

Dairy & Eggs

1 tbsp + 2 tspbutter
1 cuphot milkChecked by You

Bakery

6 tbspbread crumbsChecked by You

Pantry / Durable

1 tbspflour

Spices & Seasoning

salt
pepperChecked by You

Cooking Instructions

Scald a quart of oysters in their own liquor till plump
Drain and place to keep warm
Make sauce of one tablespoon each of butter and flour
Heat in a pan two teaspoons of butter, and brown six tablespoons of bread crumbs
Put three tablespoons of chopped celery in the bottom of a bake dish
Add the white sauce flavored with salt and pepper to taste
Top with the browned crumbs
Place in oven and heat thoroughly
Serve very hot

Adapted from Open Recipe Archive · The Canadian Family Cook Book (1914; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)