Miss Juliet Corson.
A tablespoon each of butter and flour mixed in a saucepan over the fire till a smooth paste is formed, then add the oyster liquor strained. A little water may be added if necessary. Season with salt and pepper, a very little nutmeg, boil up, add the oysters and cook till the edges curl. Remove from the fire and stir in the yolks of 3 raw eggs, 3 tablespoons salad oil, 1 tablespoon vinegar or lemon juice, 1 tablespoon chopped parsley. Serve.
Put a quart of oysters in their liquor (free the oysters carefully from pieces of shell) on to cook. When they come to a boil add a pint of cream or milk, a tablespoon of butter mixed smoothly with 2 teaspoons of flour, pepper and salt to suit the taste. Let boil up and pour over 6 slices of nicely browned and buttered toast. This will serve half a dozen persons, and is a nice breakfast, lunch or supper dish.
Drain the oysters on a cloth, and dip in a mixture of 3 tablespoons of oil or melted butter, 1 of vinegar, a teaspoon of pepper sauce, or a pinch of cayenne pepper. Let them stay in this for 5 minutes, well immersed, then dip in rolled cracker and beaten egg, and cracker again, and fry in hot lard or part lard and part butter.
Only the large selects are fit for frying. Dry them on a folded towel. Allow 6 eggs to a quart of oysters. Roll cracker very fine and put salt and pepper in it. Beat eggs very light, dip an oyster in the cracker, then in the egg, then in the cracker again, and fry in plenty of hot butter and lard mixed; or, better still, in olive oil.
One dozen large, fresh oysters chopped into small pieces, half a teaspoon of salt sprinkled on them, and then let them stand in their own liquor half an hour. Beat 6 eggs, the yolks and the whites apart, the former to a firm, smooth paste, the latter to a stiff froth. Add to the yolks a tablespoon of rich, sweet cream, pepper and salt in sufficient quantity, and then lightly stir the whites in. Put 2 tablespoons of butter into a hot frying-pan. When it is thoroughly melted and begins to fry, pour in your egg mixture, and add as quickly as possible the oysters. Do not stir, but with a broad-bladed omelet knife lift, as the eggs set, the omelet from the bottom of the pan, to prevent scorching. In 5 minutes it will be done. Place a hot dish, bottom upward, over the omelet, and dexterously turn the pan over with the brown side uppermost upon the dish. Eat without delay.
Select large firm oysters. Dry on a towel, pepper and salt them, and place on a wire broiler, over a brisk fire. Turn often to keep the juices in. Remove to a hot dish and put bits of butter on each and serve immediately.