Oysters A La Bechamel

25 oysters

1/2, pint of cream

2 ounces of butter

1 tablespoonful of flour

Salt and pepper to taste.

Boil the oysters about two minutes in their own liquor, drain, and chop them fine. Put the butter in a porcelain or granite saucepan, and, when melted, add the flour; stir and mix over the fire until smooth, then add the cream; stir constantly until it boils; add the oysters; let it boil up once; add salt and pepper, and serve. A half-dozen chopped mushrooms may be added, if liked.

Panned Oysters

Put twenty-five oysters in a colander and wash by pouring cold water over them; allow them to drain ten minutes; do not save either the water or liquor. Put an iron frying-pan over a quick fire to heat; as soon as it is hissing hot, throw in the oysters and shake and stir until they boil; then add salt, pepper, and a piece of butter the size of a large walnut. Serve in a hot dish immediately.

These are very nice, retaining all the natural flavor of the oyster.

Broiled Oysters (On The Gridiron)

Use nice fat oysters. Lay them out on a board, dry with a towel, season them with salt and cayenne on both sides. Have your gridiron hot; test it by dropping on a drop of water; if it hisses, it is ready. Stand the dish in a warm place; put in it a piece of butter. Now cover the gridiron with the oysters; as soon as browned on one side, turn and brown on the other. Put them in the heated dish, and serve at once.

Broiled Oysters With Brown Sauce

Drain the oysters in a colander. Take one pint of liquor to every twenty-five oysters; put the liquor on to boil; skim all scum from the surface. Put one tablespoonful of butter in a frying-pan, and stir until a nice brown; then add two tablespoonfuls of flour, mix well, and brown; then add the oyster liquor, and stir constantly until it boils. Season with salt and pepper, and stand it over hot water until wanted. Broil oysters on gridiron, as directed, throw them into this sauce, and serve on squares of buttered toast.

New York Broiled Oysters

Take twenty-five large oysters, drain them, and place on a a baking board, season with salt and cayenne, and dip in bread crumbs. Grease an oyster broiler, place the oysters in side by side, close the broiler, and broil them over a clear fire until brown on one side, then turn and brown the other. Serve immediately on squares of buttered toast, with a few drops of lemon and a bit of butter on each oyster.

Philadelphia Broiled Oysters

Take twenty-five large oysters, drain them, and place on a baking board. Season them with salt and cayenne. Put one cup of the liquor on to boil; as soon as it boils, skim it, and add one tablespoonful of butter, with salt and cayenne to taste. Grease an oyster broiler, place the oysters in side by side, close the broiler, and broil them over a clear fire until brown on one side, then turn and brown the other. Now throw them into the hot liquor. Serve immediately with a plate of buttered toast.