Scalloped Oysters

Baking pan inch and a half deep, brushed with butter, oyster crackers rolled fine with rolling pin, the buttered pan well lined with them, oysters drained, laid all over the rolled crackers, seasoned lightly with salt and pepper (mixed), then well covered with more of the crackers, this then sprinkled well with a mixture of oyster liquor, milk and melted butter, then another layer of oysters, season as before, cover with the rolled crackers, moisten well with the mixed liquors, bake quickly well done, but a delicate brown; cut out in squares; serve very hot, garnish with cress and lemon. [For individual orders in scallop shells, they should be prepared the same way].

Steamed Oysters

Shell oysters well scrubbed, placed in a steamer, turn on full steam, time three minutes; meantime take a small deep soup plate, in it have melted butter, salt and a dash of red pepper, open out the oysters and their liquor into it; serve very hot with strips of buttered toast.

Glazed Oysters On Toast

Large oysters wiped dry, sauteed quickly with butter, take up, pour the liquor from the sauteeing into a rich Madeira sauce, adding a piece of glaze, reduce this rapidly to half glaze; have the serving platter hot with strip of buttered toast down the centre, dip the oysters into the half glaze and arrange them overlapping each other on the toast, garnish with cress and lemon.

Fried Bacon Coated Oysters

Large oysters wiped dry, very thin slices of parboiled bacon rolled round the oysters and pinned with a toothpick, dipped in batter, fried, toothpick withdrawn; served with tomato sauce.

Fried Sauce Coated Oysters

Large oysters wiped dry, clipped into a thick Villeroi sauce, allowed to set, then dipped into beaten eggs, rolled well in sifted breadcrumbs, fried a golden brown; served garnished with quartered lemon.

Oysters Stuffed And Broiled

One pint of egg yolks stirred without much beating, poured into a buttered pan and steamed till set firm, allowed to cool, then grate them; one pound of cooked fat salt pork minced very fine, added to the grated yolks with some chopped parsley; season to taste with salt and pepper; five dozen large oysters wiped dry, slit made in their sides, stuffed with the mixture, rolled in sifted breadcrumbs, then rolled in melted butter and again in the crumbs, arrange between a wire hinged broiler, broil a golden brown, basting with butter; serve garnished with quartered lemon and fried parsley.

Brochette Of Oysters

Mince some thyme, parsley and shallots very fine, add a little salt and pepper; wipe large oysters dry, roll them in the herbs, then dip in beaten eggs, then in sifted breadcrumbs, then arrange them alternately on a skewer with pieces of sweetbread and bacon, fry; serve on toast with maitre d'hotel butter and quartered lemon.

Croustade Of Oysters

Oysters scalded in their own liquor, taken up, the liquor then added to equal quantities of Veloute and anchovy sauces, reduce till thick, then add the oysters, fill into fancy croustades, sprinkle over the tops a mixture of grated Parmesan cheese and breadcrumbs, bake a delicate brown in a quick oven and serve on hot plate with paper doily.