Celeried Oysters

Ingredients

• two tablespoons butter
• two cups celery
• two cups oysters
• salt, cayenne and lemon juice

Method

1. 1

   Melt butter; add celery and oysters.

2. 2

   Season and serve hot with crisp toast.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 128. The excerpt below is the record exactly as published.

two cups lobster meat. Serve when hot with slices of brown bread toast. Lobster with Mushrooms Melt three tablesjpoons butter ; add one cup fresh mushrooms, cut in slices, few drops onion juice, two ta- blespoons flour, one cup cream or chicken stock ; meat from a two-pound lobster and salt, pepper, and cayenne to taste. Serve when hot. Lamb Terrapin Mix two cups cold cooked lamb, cut in small pieces, two hard-cooked eggs, chopped fine, two tablespoons olive oil. Let stand two minutes. Melt two tablespoons but- ter ; add two tablespoons flour, one teaspoon mustard, one teaspoon Worcestershire sauce, and one cup lamb stock, or milk. Cook five minutes. Add lamb and eggs and serve on graham toast. Sauted Oysters Season four dozen large oysters with salt, pepper, onion juice and lemon juice. Dip in crumbs, egg and crumbs, and saute in butter. CHAFING DISH DELICACIES 329 Fricassee of Oysters and Mushrooms Melt two tablespoons butter ; acid one tablespoon flour, one half finely chopped onion, one cup mushrooms, broken in small pieces, one cup chicken stock or one cup oyster liquor. Cook five minutes and add two cups 03'sters drained from their liquor. Reheat ; season with salt, pepper, cayenne and Worcestershire sauce. Serve with brown bread sandwiches. Celeried Oysters Melt two tablespoons butter ; add two cups each of cel- ery and oysters. Season with salt, cayenne and lemon juice

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