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Oyster Cutlets

Drain off the liquor and wash the oysters well. Put them into a saucepan over the fire and heat until the edges curl, being careful to stir all the time. Strain the liquor and chop the oysters. Rub together one tablespoon of butter and one heaping tablespoon of flour for each pint of chopped oysters. Add the oyster liquor and cook until quite thick. Then add the chopped oysters and the yolk of one egg, beaten well. After taking from the fire add one teaspoon of salt, one tablespoon of minced parsley and the juice of one-half lemon. Let stand until perfectly cold, and when stiff, mold into desired shape. Dip in crumbs, egg and crumbs again, then fry in deep fat. Serve with horseradish sauce.