Hot Panned Oysters

Ingredients

• I quart select oysters
• 1/4 pound soda crackers
• 1/4 pound butter or cooking butter
• 1/4 large stalk celery (5 pieces)
• 3 ounces Worcestershire sauce
• 20 shakes (drops) Tabasco sauce
• salt and pepper to taste

Method

1. 1

   Never wash the oysters, but remove any pieces of shell.

2. 2

   Drain oysters well.

3. 3

   In a shallow glass baking dish, place butter and melt in the oven.

4. 4

   Layer oysters, celery, condiments, and rolled crackers.

5. 5

   Repeat layers.

6. 6

   Bake at 350 degrees for one hour.

7. 7

   Serve hot.

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 19. The excerpt below is the record exactly as published.

HOT PANNED OYSTERS I quart select oysters 1/4 pound soda crackers 1/4 pound butter or cooking butter 1/4 large stalk celery (5 pieces), 3 ounces Worcestershire sauce chopped very fine 20 shakes (drops) Tabasco sauce salt and pepper to taste

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