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Fried Oysters

(Holstein style.) Open and drain 2 dozen fine large oysters, dry in a napkin, and keep the juice for soup. Mix some salt and pepper, 1/2 a cup of flour, a little butter, and the yolk of 2 eggs. Dip each oyster in this, covering well, then in a mixture of equal parts bread-crumbs and grated cheese. Fry them in boiling fat, drain and garnish with parsley and lemon.