Oyster Dressing
Recipe No. 369 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Army TM10-412 · Meat · Seafood
Recipe No. 369 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Heat oysters over low heat in their own liquid until edges begin to curl. Drain; add to recipe for poultry dressing. Mix carefully.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 369, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.