Scalloped Oysters with Celery

Ingredients

• 1 quart oysters
• 1/4 cup diced celery
• 1% cups milk
• /2 teaspoon salt
• /2 teaspoon pepper
• 4 tablespoons butter

Method

1. 1

   Layer oysters, crackers, and celery in a baking dish.

2. 2

   Dot with butter, season, pour milk over, and bake uncovered for 45 minutes at 325 degrees.

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.

1 quart oysters 1/4 cup butter ] quart milk 1% teaspoons salt 1/4 teaspoon black pepper Wash oysters, reserving liquid. Heat liquid to boiling point and strain. Add oysters. Cook until edges begin to curl. Add oysters and liquid to hot scalded milk. Add butter, and seasonings. Serve at once. Mrs. G. E. Thompson Crab Point H. D. Club 60 SCALLOPED OYSTERS 1 quart oysters cayenne 2 cups bread crumbs 6 tablespocns butter /2 teaspoon salt 3/4 cup liquid Wash oysters with 3/4 cup cold water in colander and remove pieces of shell. Strain juice. Melt butter, add crumbs and seasonings. Line the bottom of a greased baking dish with 1/4 of the crumbs, then add one-half of the oysters. Add one-fourth more crumbs and remainder of oysters and liquid (which may be |i- quid from the oysters, or milk). Cover with buttered crumbs. Bake in a moderate ‘oven 30 to 40 minutes. A large shallow pan is always preferable to a deep bak- ing pan, as there should be only two layers of oysters. Mrs. G. E. Thompson Crab Point H. D. Club SCALLOPED OYSTERS 1 quart oysters 1/4 cup diced celery 1% cups milk /2 teaspoon salt Y2 pound salty crackers /2 teaspoon pepper 4 tablespoons butter

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