Scalloped Oysters
First off, you need to open the oyster and scoop out the meat. It's easiest to do this by boiling a pot of water and dumping the oysters, while still in the shell, into the boiling water. The shells will open on their own. A few won't open but you can set the kids to doing this.
While you are waiting for the oysters to open, coarsely grind up some dry bread. Any kind of bread will do. Don't use all of your dry bread because you might want to make a bowl of bread pudding for desert.
Next you line the bottom of your cooking bowl or pot with the bread crumbs but first mix them together with a beaten egg or two.
By now the oysters in the boiling water should be open. Dip them out and remove the oyster meat. The boiling water should have washed out any grit that may have been inside the shells, if not, a bit of grit never hurt anyone, yet.
Now make a layer of oysters on top of the breadcrumbs. Dot the oysters with some butter and sprinkle on a little salt and pepper.
Lastly, sprinkle some cream over all.
Depending on how big your pot or bowl is and how much you want to make, just keep layering the bread crumbs/oysters, butter and cream till you have enough. Bake it all in an oven at about three hundred and fifty degrees until the top is brown.
Another variation on this recipe is to, instead of layering, mix all of the ingredient together and add some corn you've creamed and bake it that way.
Dining in Jamestown continued.
