Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

HomePoultry and Game › Oyster Stuffing

Oyster Stuffing

15 oysters 1/2 tablespoon chopped parsley 1/2 teaspoon sweet marjoram 2 cups broken bread 2 tablespoons melted butter Salt and pepper Wash the oysters; drain them; mix thoroughly with the other ingredients and use.

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