Oyster Dressing from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Wet the soft of the bread, and squeeze thoroughly, till you have one cup, judging the quantity of Stuffing always by the size of the fowl to be stuffed, and adding more in proportion, if needed. Se...
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Ingredients
- 2 Dozen Oysters
- A Cupful of Bread, Wet and Squeezed
- An Onion, Chopped Very Fine
- ½ Square Inch of Ham
- A Tablespoonful of Butter
- ½ Teaspoonful of Sage
- A Sprig Each of Thyme, Parsley and Bay Leaf, Minced Very Fine
- Salt
- Pepper
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