3 lg. onions, chopped fine
1 bell pepper, chopped fine
1 bunch green onions, chopped
4 ribs celery, chopped fine
Bacon drippings or butter to saute vegetables
3 cloves garlic, pressed
1/2 bunch parsley, chopped
Salt to taste
Pepper to taste
1/2 tsp. sugar
6 doz. oysters
1 loaf week old French bread
2 or 3 eggs

Finely chop onions, bell pepper, green onions and celery. Saute in bacon drippings until tender. Add garlic, parsley, salt, pepper, sugar and simmer until wilted. In a separate pan, heat oysters in their juice and let simmer until the edges curl. Remove and cut into pieces. Break the bread into small pieces and soak them in the hot oyster liquid. Squeeze out the excess liquid. Add to the vegetable mixture. Stir in the chopped oysters. Add the eggs, starting with two, and mix well. Check for seasonings, adding more salt and pepper if desired. Bake at 350 degrees in a casserole until browned and crusty, about 45 minutes.