MINCED OYSTERS

3 dozen small oysters
4 tablespoons butter
1 cup chopped celery
2 tablespoons chopped onion
2 tablespoons chopped green bell pepper
1/2 cup floor
2 1/2 cups milk
Salt and pepper
1/4 teaspoon grated lemon rind
2 tablespoons chopped parsley
2/3 cup cracker crumbs
2/3 cup buttered cracker crumbs
parsley and lemon slices (for garnish)

Cook the oysters in their liquid over low heat until the edges curl. Drain and chop.

Melt the butter in the top of a double boiler placed directly over the heat. Add the celery, onion and green pepper and cook over low heat for 10 to 15 minutes or until tender.

Place over hot water, add flour and mix well. Add the milk gradually and cook, stirring constantly until thickened.

Season with salt and pepper, remove from the heat and stir in lemon rind, parsley, oysters and the unbuttered cracker crumbs. Place in buttered individual baking dishes and cover with the buttered cracker crumbs.

Bake in a moderately hot oven (375 degrees F) for about 25 minutes. Garnish with parsley and a slice of lemon.

Serves 6
Source: The Sealtest Food Adviser, Winter 1940, Sealtest, Inc.

Category:  Main Dishes, Fish, Shellfish
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