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Oyster Chops

— Mrs. Henry Heath

One quart of oysters (solid), parboil in their own liquor, or water if not enough liquor. Blend four tablespoons of butter, four tablespoons of flour with one-half cup of oyster liquor; one-half cup of cream added slowly; cook until thick, then add one teaspoon of finely chopped parsley, one teaspoon of salt, dust of cayenne pepper, little nutmeg, tablespoon of lemon juice, little celery salt. Cut oysters in small pieces, mix thoroughly through the sauce, cool and form in the shape of a chop, roll in bread crumbs, put in a piece of macaroni (dry) to look like a chop bone. Fry in deep fat (half lard and half beef suet).

— Mrs. Thomas Cole