Oyster Stuffing

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 cup cracker crumbs.
  • ¼ cup melted butter.
  • ½ teaspoon salt.
  • teaspoon pepper.
  • teaspoons lemon juice.
  • ½ tablespoon finely chopped parsley.
  • 1 cup oysters.


Add seasonings and butter to cracker crumbs. Clean oysters, and remove tough muscles; add soft parts to mixture, with enough oyster liquor to moisten.