Broiled over a hot fire and served with a simple sauce made of melted
butter, lemon juice and a sprinkling of cayenne they are good enough
to serve at any meal for anybody. But you can make a more elaborate
dish from them by going to work in this way: Scale a rather good-sized
fish, split it, remove the backbone, and then season the fish well
with salt and pepper, dip it in beaten egg, then in bread-crumbs,
again in beaten egg, and lay in a well buttered baking pan. Bake in a
hot oven till it is colored a good brown. Take it up on a hot dish,
set the baking pan having in it the hot butter on the top of the range
and cook in it for a minute or two half a pint of drained oysters;
arrange the oysters round the fish and pour a little melted butter
over all, with a garnishing of fried parsley. If you are having this
dish for luncheon, have with it some potato croquettes, but if it is
intended for dinner and a roast or rich entrée is to follow, then have
a dainty salad of crisp radishes with a handful of capers shaken over
them.