Lamb and Oyster Casserole
Ingredients
Preparation
1
Slow cook lamb until tender, or use leftovers from a lamb stew.
2
Strain oysters, reserving an mixing the liquor with the cream. Soak the cracker crumbs in the melted butter.
3
Line bottom of a quart casserole with half a cup of the buttered cracker crumbs.
4
Spread all of the lamb over the cracker crumbs. Add salt and pepper and cover with another layer of half a cup of cracker crumbs.
5
Spread the oysters over this layer. Salt and pepper and cover with next half cup of crumbs.
6
Repeat with mushrooms and final cracker crumbs.
8
Bake in a 400 degree oven for 20 minutes.
Tools
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About
This recipe was in my grandmother, Mary B. Sargent's, personal recipe diary, which she kept from 1960-1990. I think my step-grandfather, Clyde Sargent, created this one based on a note at the bottom: "Clyde made this one up in 1960." The original version calls for leftovers from the "mock venison" recipe in the "Joy of Cooking," however, I couldn't find that recipe in any recent versions of the book. If anyone has it, I would love to know what it contains.
Yield:
14.0 " roll-ups
Added:
Thursday, December 10, 2009 - 5:56pm
