Recipe: Lamb and Oyster Casserole

Photo: Barnaby Dorfman

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Edited by: Barnaby Dorfman

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Foodista Blog: “Mamen’s Recipes”

April 11, 2009

Note: I’ll be talking about Mamen’s Recipes on “In the Kitchen” tonight at 5:00pm PT on Seattle radio station KIRO 97.3 FM. The podcast will be ...

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Yield: 4

Ingredients

2	cups Lamb stewmeat
20	Mushrooms, sliced and broiled in butter
½	pint Oysters
6	tablespoons Cream
2	cups Cracker Crumbs
½	pound Butter, melted
	Salt
	Pepper
	Parmesan Cheese

Preparation

Step 1	Slow cook lamb until tender, or use leftovers from a lamb stew.
Step 2	Strain oysters, reserving an mixing the liquor with the cream. Soak the cracker crumbs in the melted butter.
Step 3	Line 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. Salt and pepper and cover with next half cup of crumbs.
Step 6	Repeat with mushrooms and final cracker crumbs.
Step 7	Pour 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.

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About 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.