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Kebobbed Oysters

  • 50 oysters
  • 2 tablespoon chopped parsley
  • 2 tablespoon chopped celery
  • 2 eggs
  • 1 pint bread-crumbs
  • Butter, salt and pepper
First drain oysters. Beat two eggs and add to them a tablespoon of oyster liquid. Put on a board a pint of bread crumbs. Have at your left side an ordinary baking dish. Lift the oysters by the muscular part, dip them in egg, then in breadcrumbs, and place them at once in the bottom of the baking dish. Sprinkle over half a teaspoon of salt, a dash of pepper, a sprinkling of parsley and celery; then dip and put in another layer of oysters, etc. until all are used. Cut small pieces of butter over the top and bake in a quick oven for fifteen or twenty minutes (be patient, you rascal). Serve in the dish in which they were baked. These are much better than scalloped oysters, and make a very acceptable luncheon dish.
Submitted by Cassyjean - Torrington, CT Jun 14, 2009
15 min 30 min 45 min
Recipe Rascal