Worcestershire, and a few drops of tabasco sauce. Let large oysters stand five minutes in this sauce, lift out with a fork, dip in crumbs, then in beaten egg, then in crumbs again, and fry in deep fat, using a wire basket.
SPINDLED OYSTERS
Cut thin slices of bacon into squares and alternate with oysters on toothpicks or skewers. Long, slender steel skewers are the best. Cook in a brisk oven until the bacon is crisp, and serve on toast.
OYSTERS À LA DELMONICO
Two tablespoonfuls of butter and one of flour rubbed together with the yolks of three hard-boiled eggs. Add to a cupful of milk and cook until thick, stirring constantly. Season with salt and red pepper, and add two cupfuls of oysters brought to a boil in their own liquor.
OYSTERS À LA NEWBURG
Prepare creamed oysters according to directions given above. Add the yolks of three eggs well beaten and a wineglassful of sherry. Cook until the oysters ruffle, add a wineglassful of Madeira, beat hard for a moment, and serve at once.
