Scalloped Oysters II 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 layered in scallop shells before being packed in a casserole or Dutch oven, covered in breadcrumbs and heated through. The full recipe is presented here and I hope you enjoy this classic British version of: Scalloped Oysters II.
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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
Prepare the oysters as in the preceding recipe, and put them in a scallop-shell or saucer, and between each layer sprinkle over a few bread crumbs, pepper, salt, and grated nutmeg; place small pieces of butter over, and bake before the fire in a Dutch oven. Put sufficient bread crumbs on the top to make a smooth surface, as the oysters should not be seen.
Time.—About 1/4 hour.
Average cost, 3s. 2d.
Seasonablefrom September to April.
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
pepper, sea salt and freshly-grated nutmeg, to taste
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. Pack the shells in a casserole dish or Dutch oven and between each layer season with sea salt, black pepper and grated nutmeg.
Place enough breadcrumbs over the top to form a smooth surface then dot with butter and cook over a low heat until heated through and golden. Serve hot.
