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Fricasseed Oysters

Mrs. W. P. Brown.

For a quart can, drain the oysters dry as possible; put a piece of butter the size of an egg into your spider, and let it get quite brown; put in your oysters and as soon as they commence to cook, add as much more butter, which has been previously well mixed with a tablespoon of flour; let it cook a moment and add one egg, beaten with a tablespoon of cream; let this cook a moment and pour all over toasted bread.