Recipe: Creamed Oysters

  • 1 pint small Oysters ¾ teaspoon salt
  • 2½ tablespoons butter ¼ teaspoon paprika
  • 5 tablespoons flour ¼ teaspoon celery salt
  • Milk

Cook Oysters in their own liquor until plump; drain, and measure the liquor; melt butter, add flour, and blend well; add Oyster liquor, and enough milk to make two cups; stir until smooth, add seasonings and Oysters, and serve on toast. Garnish with toast points and sliced pickles.

Better Meals for Less Money, by Mary Green (Year 1909)