Broiling Fish
In broiling fish, cut large as in frying, grease the bars of the gridiron. Harden both sides slightly, and baste with butter, seasoning with pepper and salt.
Fried Oysters
Take large oysters, drain the juice, and dry them with a cloth, and run them in eggs, well beaten with a little milk; season with pepper and a little salt, and after drying in cracker dust, fry in equal parts best lard and butter, until a light brown.