Oyster Perloo

1 qt. oysters, drained
4 slices bacon
1 medium onion, chopped
2 ribs celery, chopped
1 small bell pepper, chopped
salt and pepper to taste

Fry bacon in heavy Dutch oven until crisp. Remove bacon. Saute' onions, celery and pepper in bacon grease until onions are translucent. Crumble bacon and return to pot. Add drained oysters and cook until they release juice, 1 to 2 minutes. Serves 4.

[Queenie Mae Boyd]
[Source: The Pirate's House Cook Book: Savannah, Georgia by Sarah Gaede]
Posted by Carl McCaskey to rec.food.recipes on Jan 30, 1998.
Adapted by Patti Vincent