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Broiled Oysters A La Creme

One pint of fine oysters, one small tablespoon of butter, one egg, finelypowdered cracker, very little flour; beat the egg; season the oyster with pepper and salt. When the oysters have been well drained dip each one in the egg, and roll in crumbs and broil over a brisk fire; scald the milk; mix a little cold water with the flour, having it smooth, and add it to the milk. As soon as the milk comes to a boil, pour it over the oysters and serve very hot.