Lamb and Oyster Casserole
By: Barnaby Dorfman
Published: Thursday, December 10, 2009 - 5:56pm

Ingredients




2 cups Lamb stewmeat
20 Mushrooms, sliced and broiled in butter
1/2 pint Oysters
6 tablespoons Cream
2 cups Cracker Crumbs
1/2 pound Butter, melted
Salt
Pepper
Parmesan Cheese

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. 7 Pour oyster liquor and cream mixture over the top and sprinkle lightly with Parmesan cheese. 8 Bake in a 400 degree oven for 20 minutes.

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.