Stuffed Oysters

Ingredients

• one small stalk of celery
• one small onion
• two tablespoons butter
• two dozen oysters
• four slices of dry toast
• Worcestershire to taste
• salt to taste
• red pepper to taste
• two well beaten eggs

Method

1. 1

   Lightly brown celery and onion in butter.

2. 2

   Curl oysters over flame.

3. 3

   Moisten toast with oyster juice, mix with oysters, crumbs, celery, and onions.

4. 4

   Add Worcestershire, salt, and red pepper.

5. 5

   Cool slightly, add eggs.

6. 6

   Stuff into shells or ramekins, sprinkle with crumbs and butter, bake at 350°F until puffed and brown.

Nutrition per serving

As published

This recipe was extracted from Natchez recipes (1900), page 15. The excerpt below is the record exactly as published.

STUFFED OYSTERS Lightly brown one small stalk of celery and one small onion in two table- spoons butter. Curl slightly about two dozen oysters over flame. Roll four sliees of dry toast and moisten with oyster juice thoroughly; cut oysters and mix with moistened crumbs, celery and onions. Add Worcestershire, salt and Ted pepper to taste. When mixture has cooled a little add two well beaten eggs. Stuff into shell or ramekins, sprinkle with bread crumbs and a dot of butter and put in top of oven, about 350 degrees, until they are puffed and slightly brown. Mrs. Howard Pritchartt CREOLE SHRIMP Boil in salt water, for fifteen minutes, one pound fresh shrimp; then de- shell and clean them. Fiy^ about five thin slices of salt meat (which have been washed and dried ) in your skillet ( aluminum preferred ) ; keep turning them until they are crisp and brown. Add to grease one medium onion, two or three sprigs of parsley, one very small green pepper, one piece of celery. Fry all until tender, then add one-half tablespoon flour and brown (be careful not to brown any of this). Add one small can tomatoes and one can Del- Monte tomato sauce (not paste); one tablespoon of V/orcestershire sauce, hot stuff and salt to taste

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