Photo: Sorin Gheorghita
Ingredients
- a slice of butter
- a slice of butter on the top
Directions
1
When the oysters are opened, put them in a bowl, and wash them out of their own liquor; put some in the scollop shells, strew over them a few bread crumbs, and lay a slice of butter on them, then more oysters, bread crumbs, and a slice of butter on the top; put them into a Dutch oven to brown, and serve them up in the shells.
2
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By Mary Randolph ·
Recipe sourced from
gutenberg