Aunt Caroline's Dixieland Recipes/Meats/Creamed Oysters

by Emma McKinney

CREAMED OYSTERS

1 pint small oysters,
Milk,
2½ tablespoons butter,
¼ teaspoon paprika,
⅓ teaspoon celery salt.

Cook oysters in their own liqour until plump; drain and measure the liquor; melt butter, add flour, and blend well; add oyster liquor, and enough milk to make two cups; stir until smooth, add seasonings and oysters, and serve on toast. Garnish with toast points and sliced pickles.