Required: One and a half dozen oysters. One ounce of butter. One ounce of flour. One gill of water. One tablespoonful of cream. One egg. Half a lemon. Salt and pepper. Frying fat.

First beard the oysters and cut each in four parts, then melt the butter in a saucepan, and add the flour, stirring it smoothly. Next add the water and stir the mixture over the fire until it boils, then add oysters, a few drops of lemon juice, and salt and pepper to taste.

Spread the mixture on a plate to cool, then mark it out into portions, shaped like small cutlets. Brush each with beaten egg, and cover with crumbs.

Have ready also a pan of deep frying fat (French method), and when a faint, bluish smoke arises from it, put in the cutlets, two or three at a time, and fry them until they assume a golden brown colour. Next, drain them on paper, stick a small length of spaghetti or macaroni into the end of each, and arrange on a lace paper.