Or the shad roe may be parboiled, then broken in small pieces, mixed with a couple of lightly beaten eggs and scrambled in a fry-pan, containing a couple of tablespoonfuls of butter and sweet drippings. Serve at once. Garnish with parsley or water cress.
Take about 50 fresh oysters. Place a layer of oysters in a baking dish alternately with fine, dried crumbs, well seasoned with pepper and salt and bits of butter, until pan is about two-thirds full. Have a thick layer of bread crumbs for the top, dotted with bits of butter. Pour over this half a cup or less of strained oyster liquor and small cup of sweet milk. Place in oven and bake from 40 to 50 minutes.
DEVILED OYSTERS
- 2 dozen oysters.
- 1 cup rich milk.
- 3 tablespoonfuls flour.
- Yolks of 2 raw eggs.
- 1 generous tablespoonful butter.
- 1 tablespoonful finely-minced parsley.
Drain oysters in a colander and chop rather coarsely.