Baked Macaroni and Oysters

Ingredients

• one-third of a package of macaroni
• three dozen oysters of medium size
• a cupful and a half of cream sauce
• a third of a cupful of fine bread crumbs
• one teaspoonful of melted butter
• a spoonful of chopped celery

Method

1. 1

   Break macaroni into short pieces, boil until tender, drain, and rinse.

2. 2

   Rinse and drain oysters.

3. 3

   Make a cream sauce with equal parts milk and oyster liquor.

4. 4

   Layer macaroni, oysters, seasoning, celery, and sauce in a buttered dish.

5. 5

   Top with bread crumbs mixed with melted butter and brown in a quick oven.

As published

This recipe was extracted from Kirmess cook book (1907), page 55. The excerpt below is the record exactly as published.

BAKED MACARONI AND OYSTERS. Mrs. F. D. Gray. Break one-third of a package of macaroni in short pieces; drop into boiling salted water and keep at a galloping boil until tender. Drain and rinse well in cold water, then drain again. Pick over three dozen oysters of medium size; rinse and drain them. Scald the liquor, skim thoroughly and strain. Make a cupful 132 KIRMESS COOK BOOK. and a half of cream sauce, using equal proportions of milk and the oyster liquor. Butter a deep dish and fill it with alternate layers of the macaroni, oysters, seasoning, a spoonful of chopped celery and sauce. Sprinkle the top with a third of a cupful of fine bread crumbs mixed with one teaspoonful of melted butter

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