The Epicure's Almanac or Diary of Good Living
October 14th : SCALLOPED OYSTERS.
Pastrycooks, ay and some professed cooks too, send to table what they call scalloped oysters, when, in fact, the dish is nothing more than the fish made into sauce, poured into shapes, brown bread crumbs strewed over them, and kept in the oven till required.
The true method of making this savoury winter dish is to have the scallop well buttered, then a thin coat of finely powdered crumbs of white bread, on this place as many bearded oysters as the shape will hold; over these strew a little salt and Cayenne, and two or three morsels of butter; then make a second layer of crumbs, and proceed as before directed till the shape be filled, then pour the liquor of the oysters over, put them into the oven for half an hour, and just before serving to table brown the top with a hot salamander.