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Anne Bayne booke [of recipes] circa 1700
Page 192
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(192) To Scallop oysters. Take halfe a dozen fine scallapt shells. open your oysters with the pickle then put to them a little butter & a good deale of dried white bread Crums then set them before the fire untill they are very Crisp. when one side is Crisped twine the other side & Crisp it. they may stand upon any thing before the fire to Crisp. & serve them up in the scallapt shells. To make apple Dumplins Take your apples & pare them then scowpe out all the Coares. then have ready a good puf paist & rowle it out round then cover over your apples with it & close it at the bodom. & put them in butterd Cloaths. & boile them they will take a great deale of boiling because the apples must be soft they are very good in puf paist without apple you must power melted butter upon them when you send them to the table.
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(192) To Scallop oysters. Take halfe a dozen fine scallapt shells. open your oysters with the pickle then put to them a little butter & a good deale of dried white bread Crums then set them before the fire untill they are very Crisp. when one side is Crisped twine the other side & Crisp it. they may stand upon any thing before the fire to Crisp. & serve them up in the scallapt shells. To make apple Dumplins Take your apples & pare them then scowpe out all the Coares. then have ready a good puf paist & rowle it out round then cover over your apples with it & close it at the bodom. & put them in butterd Cloaths. & boile them they will take a great deale of boiling because the apples must be soft they are very good in puf paist without apple you must power melted butter upon them when you send them to the table.
Szathmary Culinary Manuscripts and Cookbooks
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