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Fried Oysters, Tomato Sauce

Lightly roll in flour twenty-four large, fresh-opened oysters, dip them in beaten egg, lightly roll in fresh bread crumbs, arrange in a frying basket and fry in boiling fat for five minutes. Remove, drain on a towel, sprinkle a teaspoon salt over them, dress on a hot dish, decorate with six quarters of lemon and a little parsley greens and serve with a gill of hot tomato sauce separately.