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Classic
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page 71
boiling water for half an hour; cut it in quite small pieces and place it in a
sauce pan with two thirds of a pint of veal or chicken broth, well strained, the
liquor from a quart of oysters, one small onion minced fine, and a little
chopped parsley and pepper. Let all simmer for 20 minutes and then boil rapidly
3 minutes. Skim well and add one scant tablespoon corn starch mixed in a cup of
milk. Stir constantly, and when it boils, add the oysters and one ounce butter,
after which let it come to a boil and remove the oysters to a deep dish. Beat
one egg and add to it gradually some of the hot broth and when cooked, stir it
into the pan. Season with salt, and pour the whole over the oysters. When placed
upon the table squeeze the juice of a lemon over it.
Fried oysters.
Take large oysters from their liquor on to a thickly folded napkin to dry them
off; then make a tablespoonful of lard or beef fat hot, in a thick bottomed
frying-pan, add to it half a saltspoonful of salt; dip each oyster in wheat
flour, or cracker
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