Recipe - Oyster Stuffing

1 1/3 cup Bread crumbs
I One half cups cracker crumbs
One half cup Melted butter
2 lg Jars of bottled oysters
2 One half teaspoon Salt
One half teaspoon Pepper
One half teaspoon Mace or nutmeg.
Fresh from Oz, a golden
oldie.

This classic US turkey stuffing comes from a 1923 edition of the
famous Fanny Farmer Boston CookingSchool Cook Book. Oyster
stuffings were traditional at the earliest Thanksgiving dinners.

Drain the oysters and keep 70 ml of the liquid. Mix the bread and
cracker crumbs and add the melted butter, oysters, oyster liquid and
seasonings.

From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
12/15/92.

Posted by Stephen Ceideberg; February 17 1993.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip