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Lamb Terrapin

Mix two cups cold cooked lamb, cut in small pieces, two hard-cooked eggs, chopped fine, two tablespoons olive oil. Let stand two minutes. Melt two tablespoons butter; add two tablespoons flour, one teaspoon mustard, one teaspoon Worcestershire sauce, and one cup lamb stock, or milk. Cook five minutes. Add lamb and eggs and serve on graham toast.

Sautéd Oysters Season four dozen large oysters with salt, pepper, onion juice and lemon juice. Dip in crumbs, egg and crumbs, and sauté in butter.