Note 185 — INDEX
Reading edition
No. 185. Oysters Creamed on Toast.—Chop one pint oysters moderately fine, season with salt, pepper and a suspicion of mace, and put them into saucepan with melted butter. Beat the yolks of two eggs with one gill rich cream, stir in with the oysters until they begin to harden, then pour over buttered toast and serve.