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Oyster Forcemeat

1 doz. large oysters 2 cups bread crumbs 3 tablespoons butter 1 teaspoon salt 1/8 teaspoon pepper 1 teaspoon minced parsley A grate of nutmeg 1 tablespoon lemon juice 3 tablespoons oyster juice 2 raw egg yolks Drain and wash the oysters, scald and strain the oyster liquor; chop the oysters very fine; combine the other ingredients, pound to a smooth paste and rub through a sieve.