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Oysters, Browned in Their Own Gravy

Take a dozen plump, juicy oysters of medium size. As they are opened, carefully pour the gravy into a cup. Beard the oysters, sprinkle a little pepper and salt over them, and dip each one separately into the yolk of an egg, which has been mixed smoothly with a tea-spoonful of flour. Brown them in a saucepan with a little clarified butter, lift them out, mix their gravy with the butter, and thicken it with half a tea-spoonful of flour. Simmer gently for two or three minutes, stir in the browned oysters, let them get hot, then serve them on toasted bread in a hot dish. Time, altogether, about a quarter of an hour. Probable cost, 1s. 6d. to 3s. per dozen. Sufficient for one or two persons.