10. Oyster Cutlets.
Stew one dozen oysters in their own liquor gently, till tender enough to chop very small; mix with them one cup of bread crumbs, some grated nutmeg and lemon peel, salt and pepper to taste; bind all together with a well-beaten egg or two, form into cutlets, and fry in butter a pale yellow; drain on a sieve. Serve with fried sippets of bread and parsley round them. These are very delicious and simple.
11. Oysters Fried on Toast.
Take as many oysters as you need, dip each into well beaten egg, and then into bread crumbs, fry in butter a golden colour, sprinkle with pepper and salt.
Have ready as many pieces of fried bread, cut out with a round cutter, as you have oysters, lay an oyster on each; garnish the top with a sprinkling of chopped green parsley and a piece or two of lemon cut in dice shape.
12. Irish Cutlets.
Remove the skin and bone from any cold fish you may have remaining; well pound the flesh in a mortar; add one cup of bread crumbs, salt and Nepaul pepper to taste, a teaspoon of chopped onion, a teaspoon of chopped parsley, mix all well together with one or two well beaten eggs, shape into cutlets, sausages, or rounds, and fry a pale golden colour.
Serve neatly garnished with parsley, and slices of lemon on a stand of potato.