The women of this series live close to the coast. They are able to obtain seafood on a semi regular basis. I imagine that this is a dish that they would have enjoyed immensely. If you do not enjoy seafood, skip this post. Or you find it interesting as a historical recipe. I glean most of my historical recipes from my Grandmother, who gleaned most of hers from her Mother, my great-grandmother. They were both excellent cooks, and enjoyed the preparation of food as a gift from themselves to those they loved.
SCALLOPED OYSTERS
1. Carefully wash and pick one quart of oysters. Remove all particles of shells and other debris.
2. Mix one cup each of bread crumbs and add one half cup of melted butter. Mix well and sprinkle the bottom of a buttered baking dish with a small layer of crumbs.
3. Place on top of the crumbs in the baking dish a layer of oysters.
4. Dust the oysters with the crumb blend.
5. Put crumbs on top of oysters.
6. Put another layer of oysters, dust the top with black pepper.
7. Bake in a moderate oven (remember they did not have temperature adjustments on stoves...they were attempting to moderate the temperature of a wood or coal fueled fire), fifteen to twenty minutes.
8. A shallow baking dish should be selected for oysters so that they may be quickly heated and cooked. Longer cooking at high heat toughens the oysters and destroys it's flavor.
