Creamed Oysters and Celery

Ingredients

• 1 pint oysters
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 cup chopped celery
• Milk
• Squares of buttered toast

Method

1. 1

   Cook the oysters in their own liquor; skim; drain and reserve the liquor.

2. 2

   Cook the flour in the butter; stir in gradually the oyster juice, to which milk has been added to make one and a half cups.

3. 3

   Stir until the sauce thickens; reheat the oysters; season and serve on squares of buttered toast, sprinkling chopped celery over all.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 173. The excerpt below is the record exactly as published.

CREAMED OYSTERS AND CELERY 1 pint oysters 2 tablespoons butter 2 tablespoons flour Milk Squares of buttered toast 1/2 cup chopped celery

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