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Oyster Omelet

The following recipe was transcribed ver batim from 

The Home Comfort Range Cook Book

Circa 1900

Stew one dozen oysters in their own liquor, if possible; if not, use a very little water; roll two or three lumps of butter size of butternuts in flour, put in and let come to a boil, season well with pepper and salt. Take out the oysters and chop them, and if necessary to thicken add a little flour to the sauce. Put back the oysters and set on the back part of the stove. Beat four eggs very light, and add two tablespoonfuls of milk or cream. Fry in a well-buttered frying pan. When done remove to a hot platter or a deep plate, and pour the oyster sauce over them. Serve hot.

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