Take 50 small Eastern oysters with their liquor and a piece of butter. Drain the oysters very carefully and strain the liquor. Thicken with an ounce of butter mixed with an ounce of flour. Stir, and boil five minutes. Finish with the yolks of 3 eggs. Add a little salt, some white and red pepper and grated nutmeg. Boil a few minutes longer, stirring constantly. Then remove from the fire. Add the oysters and juice of a lemon, and mix well with the sauce. Have ready some large, deep, well-shaped oyster-shells slightly buttered; fill these with the prepared oysters, sprinkle rolled cracker crumbs over; put a piece of butter on top of each; arrange in a pan; brown slightly in a pretty hot oven (about ten minutes), and serve.
Curried Oysters.
Strain juice of oysters and cook alone till edges curl. Cook 1 tablespoonful chopped onion and 1 tablespoonful butter five minutes. Mix 1 tablespoonful curry powder, 2 tablespoonsfuls flour and stir into butter. Add 1 pint sweet milk gradually, stirring constantly in saucepan. Mix oysters with the sauce. Pour over small slices of hot buttered toast and serve immediately.
Fancy Roast of Oysters.
Remove oysters from liquor and have them free from grit or shell. Scald 1 pint of oyster liquor, and when boiling hot put in the oysters and let them cook two or three minutes. Strain the liquor and put the oysters on pieces of toast. Arrange on a dish and set over steam to keep hot. Blend together 2 teaspoonfuls of flour and 1/2 cup of butter, moistening it with oyster liquor. When well mixed, put into the hot liquor and let boil a few minutes, stirring well. Strain over the oysters, and serve hot with lemons.
Sweet-breads.
Clean and parboil the sweet breads; cut them in slices and dip in melted butter. Roll them in grated cheese; dip in beaten egg; roll in bread crumbs and fry in hot fat. Serve with tomato sauce.
Veal Loaf.
3 pounds of veal cutlets and a small piece of salt pork, all chopped fine together; a tea-cup of rolled crackers moistened a very little with water; salt, pepper and 1 egg. Add summer savory, if you like. Put in a bread-pan and bake one and a-half hours. Serve in slices when cold.