For oyster soup, see SOUPS.


DRY OYSTER STEW.

Take six to twelve large oysters and cook them in half a pint of their
own liquor; season with butter and white pepper; cook for five
minutes, stirring constantly. Serve in hot soup plates or bowls.

_Fulton Market, New York._


BOSTON FRY.

Prepare the oysters in egg batter and fine cracker meal; fry in butter
over a slow fire for about ten minutes; cover the hollow of a hot
platter with tomato sauce; place the oysters in it, but not covering;
garnished with chopped parsley sprinkled over the oysters.

_Boston Oyster House._


BROILED OYSTERS.

Dry a quart of oysters in a cloth, dip each in melted butter well
peppered; then in beaten egg, or not, then in bread or cracker crumbs
also peppered. Broil on a wire broiler over live coals three to five
minutes. Dip over each a little melted butter. Serve hot.