Select large oysters, firm-fleshed and highly flavored. Drain and thoroughly dry them on a towel. Beat up an equal bulk of eggs and cream, and a little salt. Dip the oysters very carefully into this mixture, one by one. Have ready some fine bread-crumbs, passed through a sieve. As you take each oyster out of the egg-and-cream mixture, roll it carefully in the bread-crumbs, till every part is covered. Lay aside the oysters in a cool place for half an hour.
Then fry in hot olive oil. Do not let them cook too long. As soon as they assume a rich golden tint, remove them with a skimmer. Drain and serve on a napkin with sprigs of parsley, and bits of lemon.
Procure as large oysters as possible. Grease well with butter a double gridiron, made of wire. Place the oysters on it, and carefully fold down the other half of the gridiron on them. Broil over a perfectly clear fire, very quickly. When half done, turn the gridiron over and cook the other side. Turn only once. Do not let the oysters burn or cook too long, which makes them tough.
Have ready several slices of toast, delicately browned. Moisten slightly in cream or milk and spread evenly with butter, previously melted, into which has been sprinkled a little salt, and a dash of cayenne pepper, and a little lemon juice added. Cut the toast into quarter slices. On each of these small squares place an oyster, with a little of the melted butter on top.
Wash oysters in the shell, and put them in a steamer, with the deepest side down, so that the liquor will not be tost. Steam until they open, about twenty minutes; servd in the half shell, with vinegar, salt and pepper. They should not be allowed to stand a moment more than necessary, before being eaten. They should not be served until after the guests are seated.
Wash the shells and lay them (the deepest side down), upon hot coals, or in a very hot oven. When they begin to open they are done. Remove the upper shell, by means of a knife. Season the oysters with pepper, salt and butter, and serve in the half-shell, or upon buttered toast.
Another Way is to remove the upper shell before cooking. Sprinkle the oysters with pepper and salt, and lay a bit of butter on each. Lay in a dripping-pan. and bake about eight minutes in a hot oven. Serve at once. This is the best way if eaten at table; if at a picnic cook on coals in the shells, without opening.
Cover the bottom and sides of a buttered pudding-dish with a thick layer of fine cracker or bread crumbs. Then put in a layer of oysters; sprinkle with a pinch of red pepper, and the same of mace (be sure not to have too much of either) ; also a very little salt. Cover with dots of butter, and put another layer of crumbs. Repeat until the dish is full. Have the top layer of crumbs. Put bits of butter over it, and pour over the whole a little of the oyster liquor, or milk. Do not use too much liquor; half a cupful to a quart of oysters is enough, as oysters give out a good deal of moisture in cooking, and if the mixture is very wet, it is not so good.
Bake a quart of oysters half an hour; a larger dish will take longer. The oven should be moderately hot, and the dish kept covered until the last ten minutes. Then brown quickly on the top shelf of the oven. Omit red pepper and mace, if preferred.