Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oyster | 6 medium (84g) | 81 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two layers of oysters to each dish
- salt
- pepper
Directions
Moisten stale bread crumbs with melted butter, and season with salt and pepper; butter the baking dish; put a layer of bread crumbs in the bottom and then a layer of oysters, another layer of crumbs and another layer of oysters; cover the whole with the crumbs and bake in a moderate oven about twenty minutes, or until the crumbs are nicely browned.
Note. — For escalloped oysters a shallow dish or platter should be used, allowing only two layers of oysters to each dish. If more are used the upper and under layers will be overcooked while the inner ones may be underdone.
Meats — Boiling
All fresh meats to be boiled should be plunged into boiling water and allowed to boil rapidly for ten or fifteen minutes, to coagulate the albumen and thus close the pores, keeping in the juices of the meat. After the meat has boiled for ten minutes place it where it will just simmer, until tender. Meat that boils rapidly will be stringy.
Scrub a ham with a brush until perfectly clean; then place it in a large kettle with cold water and let it come to the boiling point ; simmer gently until tender — it requires about twenty minutes to
STEWING 19
the pound — let it stand in the water until cold, then remove the skin ; roll in fine bread crumbs ; stick the fat parts with whole cloves and bake in a moderate oven about half an hour.
Cook slowly in boiling water until tender — about five or six hours — then plunge into cold water and peel off the skin. For salt tongue, soak over night and cover with cold water instead of boiling water when putting on to cook.