Oyster Stuffing II
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 1/2 quarts coarse dry bread crumbs
3 tsp salt
1/4 tsp pepper
4 tbsp butter or margerine
4 tbsp sausage fat
1/4 cp milk
3 cps shucked small oysters
1 - Combine crumbs and seasoning.
2 - Add melted butter and sausage fat
3 - Brown mixture about 5 minutes, stirring occasionally.
4 - Ehen lightly browned throughout, combine with milk and oysters.
5 - If oysters are large, chop before mixing with crumbs.
6 - Makes almost 2 quarts stuffing.
7 - If crumbs are very fin, mixture shrinks to about 1 1/2 quarts.
Sage may be added, or other seasoning. But the delicate flavor of
oysters is better left alone in this mixtuA touch of mace does
enhance it -- but be cautious.