Devilled oysters – Alfred Deakin
1 pint oysters.
1/4 cup butter.
1/4 cup flour.
1/4 cup milk.
Yolk 1 egg.
1/2 tablespoon finely chopped parsley.
1/2 teaspoon salt.
Few grains cayenne.
1 teaspoon lemon juice.
Buttered cracker crumbs.
Clean and drain oysters, before slicing into small portions.
Make a sauce by melting butter, then adding flour and milk, while mixing well. Add egg yolk, seasonings, and oysters.
Arrange buttered scallop shells in a dripping-pan, half fill with mixture, and cover with buttered crumbs.
Bake for twelve to fifteen minutes in a warm oven, 180 degrees. Deep oyster shells may be used in place of scallop shells.