Fulton Market, New York.

BOSTON FRY.

Prepare the oysters in egg batter and fine cracker meal; fry in butter over a slow fire for about ten minutes; cover the hollow of a hot platter with tomato sauce; place the oysters in it, but not covering; garnished with chopped parsley sprinkled over the oysters.

Boston Oyster House.

BROILED OYSTERS.

Dry a quart of oysters in a cloth, dip each in melted butter well peppered; then in beaten egg, or not, then in bread or cracker crumbs also peppered.  Broil on a wire broiler over live coals three to five minutes.  Dip over each a little melted butter.  Serve hot.

ROAST OYSTERS IN THE SHELL.  No. 1.

Select the large ones, those usually termed “Saddle Rocks,” formerly known as a distinct variety, but which are now but the large oysters selected from any beds; wash and wipe them, and place with the upper or deep shell down, to catch the juice, over or on live coals.  When they open their shells, remove the shallow one, being careful to save all the juice in the other; place them, shells and all, on a hot platter, and send to the table hot to be seasoned by each person with butter and pepper to taste.  If the oysters are fine, and they are just cooked enough and served hot, this is, par excellence, the style.

OYSTER ROAST. No. 2.

Put one quart of oysters in a basin with their own liquor and let them boil three or four minutes; season with a little salt, pepper and a heaping spoonful of butter.  Serve on buttered toast.

STEAMED OYSTERS.

Wash and drain a quart of counts or select oysters; put them in a shallow pan and place in a steamer over boiling water; cover and steam till they are plump, with the edges ruffled, but no longer.  Place to a heated dish, with butter, pepper, and salt, and serve.

Baltimore Style

STEAMED OYSTERS IN THE SHELL.

Wash and place them in an air-tight vessel, laying them the upper shell downward, so that the liquor will not run out when they open.  Place this dish or vessel over a pot of boiling water where they will get the steam.  Boil them rapidly until the shells open, about fifteen to twenty minutes.  Serve at once while hot, seasoned with butter, salt and pepper.

PAN OYSTERS.  No. 1.

Cut some stale bread into thin slices, taking off all the crust, round the slices to fit patty-pans; toast, butter, place them in the pans and moisten with three or four teaspoonfuls of oyster liquor; place on the toast a layer of oysters, sprinkle with pepper, and put a small piece of butter on top of each pan; place all the pans in a baking-pan, and place in the oven, covering tightly.  They will cook in seven or eight minutes if the oven is hot; or, cook till the beards are ruffled; remove the cover, sprinkle lightly with salt, replace, and cook one minute longer.  Serve in patty pans.  They are delicious.