Baked Deviled Oysters Supreme

Ingredients

• One-half cup finely cut celery
• one-fourth cup diced green pepper
• two tablespoons minced onion
• two tablespoons minced parsley
• two tablespoons salad oil
• one cup cracker crumbs
• one quart oysters
• one teaspoon salt
• one-half teaspoon pepper
• two tablespoons Worcestershire sauce
• two tablespoons catsup
• four dashes tabasco
• juice of half lemon
• toasted bread crumbs
• butter

Method

1. 1

   Brown celery, green pepper, onion, and parsley in salad oil in an iron skillet very lightly.

2. 2

   Moisten cracker crumbs with some of oyster liquor; add seasonings, Worcestershire, catsup, tabasco, and lemon juice.

3. 3

   Simmer oysters in remaining liquor until edges barely curl.

4. 4

   Combine mixtures in casserole, sprinkle with toast crumbs, dot with butter, and bake in moderate oven until heated through and sizzling hot, about 20 minutes.

As published

This recipe was extracted from Natchez recipes (1900), page 14. The excerpt below is the record exactly as published.

BAKED DEVILED OYSTERS SUPREME One-half cup finely cut celery, one-fourth cup diced green pepper, two tablespoons minced onion, two tablespoons mineed parsley, two tablespoons salad oil, one cup cracker crumbs, one quart oysters, one teaspoon salt, one- half teaspoon pepper, two tablespoons Woreestershire sauce, two tablespoons catsup, four dashes tabasco, juice of half lemon, toasted bread erumbs, butter

Cook this with the app: pantry check, scaling, and the assistant.