Sautéd Oysters
Put
1 pint oysters in strainer over a bowl and over them pour
2 tablespoons cold water, reserving liquid.
Pick over oysters, removing any bits of shell that may adhere to tough muscle.
Crush
5 common crackers on board with rolling pin or put through food chopper, and sift the
Crumbs. There should be ½ cup.
Coat each oyster with the cracker crumbs.
Sauté in
4 tablespoons melted butter or cooking oil.
When brown on one side turn and brown the other side. Cover
8 slices of toast, cut in three strips each, with
Celery sauce, and serve an oyster on each piece of toast.