Stuffed Oysters

Ingredients

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

Method

1. 1

   Lightly brown celery and onion in butter.

2. 2

   Curl oysters slightly over flame.

3. 3

   Roll toast and moisten with oyster juice; cut oysters and mix with moistened crumbs, celery, and onions.

4. 4

   Add Worcestershire, salt, and red pepper to taste.

5. 5

   When mixture has cooled a little, add two well beaten eggs.

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

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