Strain the oyster liquor, rinse the bits of shells off the oysters, then turn the liquor back on to the oysters, and put them in a stew pan—set them where they will boil up, then turn them on to buttered toast—salt, pepper, and butter them to your taste. Some cooks add a little walnut catsup, or vinegar. The oysters should not be cooked till just before they are to be eaten.
Take those that are large, dip them in beaten eggs, and then in flour, or fine bread crumbs—fry them in lard, till of a light brown. They are a nice garnish for fish. They will keep good for several months if fried when first caught, salted and peppered, then put into a bottle, and corked tight. Whenever they are to be eaten, warm them in a little water.
Mix equal quantities of milk and oyster juice together. To a pint of the liquor when mixed, put a pint of wheat flour, a few oysters, a couple of eggs, and a little salt. Drop it by the large spoonful into hot lard.
Line a deep pie plate with pie crust—fill it with dry pieces of bread, cover it over with puff paste—bake it till a light brown, either in a quick oven or bake pan. Have the oysters just stewed by the time the crust is done—take off the upper crust, remove the pieces of bread, put in the oysters, season them with salt, pepper, and butter. A little walnut catsup improves the pie, but is not essential—cover it with the crust.
Pound rusked bread or crackers fine—butter scollop shells or tins, sprinkle on the bread crumbs, then put in a layer of oysters, a small lump of butter, pepper, salt, and a little of the oyster juice—then put on another layer of crumbs and oysters, and so on till the shells are filled, having a layer of crumbs at the top. Bake them till a light brown.