Baked Oysters In The Shells Recipe

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.

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