Panned Oysters

Ingredients

• two and one-half tablespoons butter
• two tablespoons flour
• one-fourth teaspoon salt
• one-eighth teaspoon paprika
• one-half tablespoon Chili sauce
• one pint oysters
• one tablespoon finely chopped parsley
• two tablespoons chopped celery

Method

1. 1

   Melt butter, add flour, salt, paprika, and Chili sauce.

2. 2

   Clean oysters and add.

3. 3

   Cook until edges curl, then add parsley and celery.

4. 4

   Serve with toast.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 7. The excerpt below is the record exactly as published.

Panned Oysters Melt two and one-half tablespoons butter, add two tablespoons flour, one-fourth teaspoon salt, one-eighth teaspoon paprika, and one-half tablespoon Chili sauce. Clean one pint oysters and add. Cook until edges curl, then add one tablespoon finely chopped parsley and two table- spoons chopped cele

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