Oysters Johnny RebSource: the NYT Heritage Cookbook 1972 ed -

Pepper-Poached Oysters24 large oysters with liquor, shells reserved1 (8 ounce)

Fried Oysters1 1/2 pints fresh oysters1 cup yellow cornmeal2 teaspoons

Escalloped Oysters1 cup margarine1 cup flour1 1/2 teaspoon paprika1/2 teaspoon

Barbecued Oysters3 cups oysters3/4 cup flourSeasoned salt and pepper, to

Baked Oysters with Bleu Cheese1/2 pound peeled young potatoes4 tablespoons