1 pt. fresh oysters
Cracker crumbs
Salt and pepper
Butter
1 c. finely cut celery
Rich chicken broth
1 egg, well beaten

Put a layer of cracker crumbs in bottom of a nine inch baking dish, then a layer of oysters. Sprinkle with salt, pepper and butter. Cook celery in small amount of water for 20 minutes, drain, then mix with each layer of oysters.

Repeat procedure until dish is two thirds full. Cover top with cracker crumbs. Pour just enough chicken broth over this to moisten the crackers well. If broth is well seasoned, no salt or pepper is needed. Allow hot broth to stand on oysters for five minutes before baking.

Bake in a hot oven about 20 minutes until well set and light brown. Pour beaten egg over top, put back in oven and brown well. Serve piping hot. Do not crumble crackers too fine.