Kebobbed Oysters

Ingredients

• Drain the juice from oysters
• Dip each in egg
• then in cracker crumbs
• sprinkle with salt
• pepper
• bits of butter
• a little chopped celery

Method

1. 1

   Drain the juice from oysters.

2. 2

   Dip each in egg, then in cracker crumbs, lay very close together over the bottom of a baking dish, sprinkle with salt, pepper, bits of butter, and a little chopped celery.

3. 3

   Arrange another layer same way.

4. 4

   Pour over it a little oyster liquor and bake a few minutes in a very hot oven.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 19. The excerpt below is the record exactly as published.

Kebobbed Oysters Drain the juice from oysters. Dip each in egg, then in cracker crumbs, lay very close together over the bottom of a baking dish, sprinkle with salt, pepper, bits of butter, and a little chopped celery

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