1 quart oysters
1/4 cup celery, diced
1/4 cup green pepper, diced
4 tablespoons butter
5 tablespoons flour
1 1/4 cups milk
3/4 cup oyster liquor
1 egg, beaten
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon pimento, chopped

Simmer oysters in their liquor until edges curl (5 minutes). Drain and save liquor. Cook celery and green pepper in butter until tender. Blend in flour. Add milk and oyster liquor and cook until thick, stirring constantly. Stir a little of the hot cream sauce into the beaten egg and add this back to the sauce, stirring constantly. Add oysters, seasonings and heat thoroughly. Serve in patty shells or on buttered toast.

Serves 6.

Also good for hors d’oeuvres.

3 dozen oysters and juice
1 stick butter
4 tablespoons minced green onion
4 tablespoons minced parsley
2 tablespoon flour
1/2 cup milk
2 tablespoons butter
2 egg yolks
1 (4-oz.) can mushrooms
2 tablespoons sherry
4 slices ham
4 rusks

Drain oysters (save juice) and dry on a cloth or paper towel. Salt and pepper them and brown in a skillet of hot butter until they curl, (pouring off liquid and adding more butter until oysters are browned. Saute’ green onion and parsley in butter, and add to the cooked oysters. Heat oyster juice and add to the oysters. Make a sauce of the milk, butter, and flour. Remove from heat and beat in the egg yolks and add mushrooms. Stir this sauce and sherry into the cooked oysters. heat thoroughly in a double boiler. Serve on a slice of hot broiled ham on a buttered and heated rusk.

Serves 4.

2 packages frozen, chopped spinach, thawed and drained
1 Tbl shallots
butter
Worcestershire sauce to taste
salt and pepper to taste
1 pint oysters (24-26)
1 tsp shallots
1/4 C white wine

Saute 1 Tbl shallots in butter with spinach. Season with Worcestershire sauce, salt and pepper to taste. Put in oyster shells which are resting on a pan of rock salt.

Saute oysters in butter with 1 tsp shallots. Add wine. Don’t cook too high or too long, only about 4-5 minutes. Place oysters, drained, on top of spinach.

Mornay Sauce:
1 C milk
1/2 bay leaf
1 small onion
3 whole cloves
2 Tbl butter
2 tsp flour
1 egg yolk
2 Tbl cream
2 Tbl flour
2 Tbl grated Parmesan cheese
2 Tbl guyere cheese
salt, pepper and red pepper to taste

Scald milk with bay leaf and whole cloves pushed into the onion. Make white sauce. Remove from heat. Mix egg yolk with cream, beating well. Add 2 Tbl sauce, return all to pan. Stir, add cheeses, seasonings.

Cover oysters and spinach with Mornay Sauce. Broil 2-3 minutes. Watch carefully so they do not burn. Serve with french bread and white wine.

1 pint oysters
2 cups coarse cracker crumbs
1/2 cup melted butter or margarine
1/4 teaspoon Worcestershire
1/4 cup oyster liquor
1/2 teaspoon salt
Pepper
3/4 cup light cream

Drain oysters and reserve liquor. Combine crumbs and butter and spread 1/3 of them in a greased baking dish. Cover with half the oysters, sprinkle with pepper, add a layer of crumbs, cover with remaining oysters, and sprinkle with pepper. Combine cream, oyster liquor, Worcestershire and salt. Pour over oysters. Top with crumbs. Bake 40 minutes at 350°.

Serves 4.

1/2 cup butter
1/2 cup flour
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
Dash cayenne
1 onion, finely chopped
1/2 green pepper, chopped
1/2 garlic bud, minced
1 teaspoon lemon juice
1 teaspoon Worcestershire
1 quart oysters

Melt butter and stir in flour until brown. Add paprika, salt, pepper, and cayenne. Cook 3 minutes. Add onion, pepper, and garlic. Cook 5 minutes. Remove from the fire and add lemon juice, Worcestershire, and oysters which have been heated in their own juice until the edges have curled. Place in a casserole and bake 30 minutes at 400°.

Serves 4-6.

Williamsburg Oysters Recipe

1/2 cup butter
1/2 cup flour
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
Dash cayenne
1 onion, finely chopped
1/2 green pepper, chopped
1/2 garlic bud, minced
1 teaspoon lemon juice
1 teaspoon Worcestershire
1 quart oysters

Melt butter and stir in flour until brown. Add paprika, salt, pepper, and cayenne. Cook 3 minutes. Add onion, pepper, and garlic. Cook 5 minutes. Remove from the fire and add lemon juice, Worcestershire, and oysters which have been heated in their own juice until the edges have curled. Place in a casserole and bake 30 minutes at 400°.

Serves 4-6.

Scalloped Oysters Recipe

1 pint oysters
2 cups coarse cracker crumbs
1/2 cup melted butter or margarine
1/4 teaspoon Worcestershire
1/4 cup oyster liquor
1/2 teaspoon salt
Pepper
3/4 cup light cream

Drain oysters and reserve liquor. Combine crumbs and butter and spread 1/3 of them in a greased baking dish. Cover with half the oysters, sprinkle with pepper, add a layer of crumbs, cover with remaining oysters, and sprinkle with pepper. Combine cream, oyster liquor, worcestershire and salt. Pour over oysters. Top with crumbs. Bake 40 minutes at 350°.

Serves 4.

Oyster Stew Recipe

2 – 1/4 sticks of butter
1 pint oysters
4 cups milk
Salt and pepper
1/3 cup fine cracker crumbs
Dash of mace

Heat 1/4 stick of butter and oysters in the top of a double boiler. In a sauce pan, scald milk and add 1/4 stick butter, salt, pepper, and crumbs. Pour into boiler with oysters and let stand about 10 minutes before serving. Makes about 6 cups.

Oysters Rockefeller

2 packages frozen, chopped spinach, thawed and drained
1 Tbl shallots
butter
Worcestershire sauce to taste
salt and pepper to taste
1 pint oysters (24-26)
1 tsp shallots
1/4 C white wine

Saute 1 Tbl shallots in butter with spinach. Season with Worcestershire sauce, salt and pepper to taste. Put in oyster shells which are resting on a pan of rock salt.

Saute oysters in butter with 1 tsp shallots. Add wine. Don’t cook too high or too long, only about 4-5 minutes. Place oysters, drained, on top of spinach.

Mornay Sauce:
1 C milk
1/2 bay leaf
1 small onion
3 whole cloves
2 Tbl butter
2 tsp flour
1 egg yolk
2 Tbl cream
2 Tbl flour
2 Tbl grated Parmesan cheese
2 Tbl guyere cheese
salt, pepper and red pepper to taste

Scald milk with bay leaf and whole cloves pushed into the onion. Make white sauce. Remove from heat. Mix egg yolk with cream, beating well. Add 2 Tbl sauce, return all to pan. Stir, add cheeses, seasonings.

Cover oysters and spinach with Mornay Sauce. Broil 2-3 minutes. Watch carefully so they do not burn. Serve with french bread and white wine.

Oyster Pie Recipe

4 dozen large oysters (at minimum)
1/4 cup butter or margarine
1 medium onion, finely chopped
2 tablespoons chopped chives
3 tablespoons chopped parsley
7 tablespoons flour
1 small jar heavily smoked ground ham or 1/4 pound heavily smoked Southern ham, cut into slivers
Milk
Salt and pepper to taste
Oyster liquor

Drain 4 dozen large oysters (more if small) thoroughly, saving liquor. Drain on paper towels. The sauce will be too thin if oysters are not well drained. Add onion to melted butter and cook for several minutes. blend flour into onions and butter. Add enough milk to the oyster liquor to make 3 cups. Add to mixture, stirring constantly until thick and boiling. remove from heat. Add chives, parsley, salt pepper, and ham. Place thoroughly drained oysters in a shallow casserole (13 x 10 x 2) and pour sauce over them. This much may be done a day ahead if you refrigerate it.

Pastry Top
2 1/2 cups flour
1 teaspoon salt
3/4 teaspoon baking powder
2 eggs
1 tablespoon cream
5 tablespoon ice water
7/8 cup very cold shortening (half butter-half shortening)

Sift flour, salt, and baking powder. Work in shortening until grainy. Add 1 egg and toss with fork. Continue to toss as you dribble in the ice water. Work dough into a ball and place on lightly floured board. Roll 1/4″ thick and approximately the shape of your casserole. Place in casserole and trim. Use extra dough to make a rope and place inside the rim of casserole. Make a small nozzle or funnel in the center to let the steam escape during baking.

Beat 1 egg with 1 tablespoon cream and brush top lightly. Bake 450° for 10 minutes in the center of oven. Lower heat to 375° and bake 30 minutes more. Let pie set in lowest oven heat until ready to serve (not over 2 hours). Be sure crust is brown. This recipe is tedious but well worth the effort.

Serves 8.