Lamb and Oyster Casserole
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.
Total Steps
8
Ingredients
9
Tools Needed
4
Ingredients
- 2 cups Lamb stewmeat
- 20 count Mushrooms, sliced and broiled in butter
- 1/2 pint Oysters
- 6 tablespoons Cream
- 2 cups Cracker Crumbs
- 1/2 pound Butter, melted
- to taste Salt
- to taste Pepper
- to taste Parmesan Cheese
Instructions
Step 1
Slow cook lamb until tender, or use leftovers from a lamb stew.
Step 2
Strain oysters, reserving the liquor. Mix the reserved oyster liquor with the cream. Soak the cracker crumbs in the melted butter.
Step 3
Line the bottom of a quart casserole with half a cup of the buttered cracker crumbs.
Step 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.
Step 5
Spread the oysters over this layer. Season with salt and pepper and cover with the next half cup of crumbs.
Step 6
Repeat with mushrooms and the final layer of cracker crumbs.
Step 7
Pour the oyster liquor and cream mixture over the top and sprinkle lightly with Parmesan cheese.
Step 8
Bake in a 400 degree oven for 20 minutes.