Oysters and Celery

Ingredients

• 2 cups celery
• 1 pint oysters
• ½ cup butter
• 3 cups boiling water
• 2 tablespoons flour
• Salt and pepper to taste

Method

1. 1

   Cook celery in boiling water until tender, then drain.

2. 2

   Heat oysters quickly to boiling point, skim out.

3. 3

   Make a sauce with heated butter, flour, salt, and pepper.

4. 4

   Stir in oyster liquor and celery water, then add stewed celery and oysters.

5. 5

   Put into ramequin dishes, cover with buttered crumbs, and bake until crumbs are browned.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 36. The excerpt below is the record exactly as published.

Oysters and Celery. 2 cups celery cut in 1 pint oysters. I'^-inch lengths. Va cup butter. 3 cups boiling water. 2 tablespoons flour. Salt and pepper to taste

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