Page:Everyday Luncheons.djvu/57

Rh cupfuls of bread-crumbs, and two cupfuls of milk mixed with two well-beaten eggs. Prepare according to directions given for escalloped oysters.



Drain large oysters on a cloth and then wipe dry. Dust with salt and pepper, dredge with flour, and broil on a well-buttered gridiron. Serve on squares of buttered toast.

 

Prepare as above, dip in beaten egg, then in crumbs, and broil on a well-buttered gridiron.

 

Bring two cupfuls of oysters to the boil in their own liquor, add a tablespoonful of butter, the juice of half a lemon, a dash of red pepper, and a grating of nutmeg. Beat the yolks of three eggs with three tablespoonfuls of sherry, add to the oysters, stir until thick, and serve at once.

 

Drain large oysters on a cloth and wipe dry. Dip in egg and crumbs, and fry in a wire basket in deep fat.

