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Virginia Oyster Stew

Strain the liquor from one quart of oysters and put it over to boil; take the yolk of four hard-boiled eggs and very little mustard; mix into a paste with one large tablespoonful of salad oil; then add a cup of the boiling liquor; stir well and keep warm. Add the oysters to the remaining liquor and cook until the edges begin to curl. Pour part of the liquor from the oysters over some nicely prepared toast, leaving the remainder with the oysters. Add to the oysters the egg salad; season with salt and pepper to taste.