Scalloped Oysters (I)

Ingredients

• Oysters, say 1 pint
• 1 oz butter
• flour
• 2 tablespoonful white stock
• 2 tablespoonful cream
• pepper and salt to taste
• bread crumbs
• oiled butter

Instructions

1. Scald the oysters in their own liquor, take them out, beard them, and strain the liquor free from grit.
2. Put 1 oz. of batter into a stewpan;
3. when melted, dredge in sufficient flour to dry it up;
4. add the stock, cream, and strained liquor, and give one boil.
5. Put in the oysters and seasoning;
6. let them gradually heat through, but not boil.
7. Have ready the scallop-shells buttered;
8. lay in the oysters, and as much of the liquid as they will hold;
9. cover them over with bread crumbs, over which drop a little oiled butter.
10. Brown them in the oven, or before the fire, and serve quickly, and very hot.