Hot Oyster Or Shrimp Shortcake Curry
|Flour||2 Cup (32 tbs)|
|Baking powder||4 Teaspoon|
|Soft butter||1 Tablespoon, mixed with 1 tablespoon lard|
|Milk||1 Cup (16 tbs) (To Make Dough, Scant Cup)|
Mix dry ingredients, cut in shortening, and add milk.
Knead dough lightly, roll out in two equal-sized round cakes, and brush tops of each with melted butter.
Place in two 9-inch cake pans and bake for 10 minutes (until brown) in 400-degree oven.
While cakes are baking, mix oysters or shrimp with sauce, reheat, add lemon juice or sherry.
Spread between layers and on top of shortcakes.
Garnish with sieved hard-boiled eggs.
Serve hot, cutting in wedges through the cakes.