Oyster Casserole

6 tb Fat

1/2 Small onion, sliced

1/4 lb Fresh mushrooms, sliced

4 tb All-purpose flour

1 ts Salt

1 ts Paprika

Dash of cayenne 2 c Milk

2 Dozen raw oysters, with

Their juice 3 Hard-cooked eggs, sliced

2 tb Cooking sherry

Heat fat, add onions and mushrooms. Cook until tender and remove from pan. Blend flour with fat, add seasonings, let boil 2 minutes and add milk gradually. Cook oysters in their own liquor until edges curl and add oysters and liquor to creamed mixture. Add mushrooms, onion and eggs; stir in sherry. Turn into greased casserole and bake at 400F for 15 minutes. Serve on toast or pastry shells. Serves 4 or 5 Source: Heritage Collection ch.
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