Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

To Brown Oysters in Their Own Juice

Take a quart of large oysters, wash them in their own juice, drain and dip them in the yelk of eggs; heat butter in a frying-pan, and after seasoning them with pepper and salt, put them in separately; when they are brown on both sides, draw them to one side of the pan; strain the liquor, and put it in with a piece of butter and flour enough to thicken it.