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Ingredients
- 5 (8 oz.) cans Cove oysters (hard to find, so use regular small canned oysters and cut up, do not use fresh)
- 1/2 gal. milk
- 1/2 lb. butter or margarine
- 1 lb. box saltine crackers
- ground pepper to taste
Method
- Scald milk with liquid from oysters.
- Melt butter in the hot milk.
- Add oysters.
- Remove green stomach, if desired.
- Crumble the crackers into the hot milk mixture, remembering to keep consistency juicy rather than dry.
- Pepper to taste. Let stand a while before filling bird cavity.
- Will make enough to fill bird and casserole.
