Scalloped Oysters I is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of scalded oysters cooked in thickened white stock and finished by being grilled in a scallop shell. The full recipe is presented here and I hope you enjoy this classic British version of: Scalloped Oysters I.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
287. 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 batter 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, 1/4 hour.
Average cost for this quantity, 3s. 6d.
Sufficient for 5 or 6 persons.
Modern Redaction
Ingredients:
750ml oysters
30g butter
1 tbsp plain flour
2 tbsp white stock
2 tbsp cream
salt and freshly-ground white pepper, to taste
breadcrumbs (about 250g)
butter melted until it becomes an oil
Method:
Add the oysters to a pan and steam for about 3 minutes in their own liquor. Take them out of of the pan, beard them then shuck the oysters, reserve their liquor then strain this free from any grit.
Melt the butter in a large pan then scatter the flour over the top and stir to combine. Whisk in the stock and the strained oyster liquor and bring the mixture to a boil. Add the shucked oysters then season to taste. Gradually allow the dish to heat through.
Take scallop shells, add the oysters and as much of the cooking liquid as they will hold. Scatter the breadcrumbs over the top then drizzle a little of the melted butter over the top. Place under a hot grill and allow to brown then serve immediately.
