Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

over the oysters and toast. Deviled oyster pâtés Drain the liquor from a quart of oysters. Chop the oysters and mix with them a cup of cracker crumbs, two tablespoonfuls of melted butter and enough oyster liquor to soften the whole. Season with salt, paprika and a few drops of Tabasco sauce, with a teaspoonful of tomato catsup. Butter small pâté-pans, fill these with the mixture, sprinkle cracker crumbs on top, and bake. Creamed oysters Drain the liquor from a quart of oysters. Cook together three tablespoonfuls of butter and two of flour, and when they bubble pour upon them a cupful of oyster liquor and a cupful of rich milk (cream is better), in which you have dropped a bit of soda the size of a pea. Stir until the sauce thickens, then turn into it the oysters. Cook until the oysters are heated through; add, a few drops at a time, the beaten yolks of two eggs, keeping your spoon moving all the time. Do not allow it to cook a minute after the last drop of egg is added. Broiled oysters (No. 1) There are several methods of broiling oysters. For all of them a good large oyster is needed. I give the simplest method first. Dry your oysters on a towel; sprinkle them with salt and a little red pepper and lay them within an oyster-broiler. Turn them so that they may brown on both sides, put them on a hot dish, dress at once with butter, and serve as soon as this has melted. Broiled oysters (No. 2) Drain and dry your oysters, sprinkle them with salt and pepper and roll them in bread-crumbs. Broil them over a clear fire, turning them until they are brown. Serve on buttered toast. Put a bit of butter on each oyster and squeeze on it a few drops of lemon juice. Broiled oysters with brown sauce Sprinkle large drained oysters with salt and pepper, dip in beaten egg, then roll in cracker-dust, and lay on the ice for an hour before cooking upon an oyster-broiler over a clear