(Boston Cooking-School Cook Book, 1896)

1/3 cup macaroni broken in 1/2 inch pieces
1 pint oysters
1 cup Thick White Sauce
Few grains cayenne
Few grains mace
1/2 teaspoon lemon juice
1/4 cup grated cheese

Cook macaroni in boiling salted water until soft, drain in a colander, and pour over macaroni two cups cold water.

Clean and parboil oysters, remove tough muscles, and cut soft parts in pieces.

Reserve one-half cup oyster liquor and use in making Thick White Sauce in place of all milk.
Mix macaroni and oysters, add Thick White Sauce and seasonings.

Spread on a plate to cool.

Shape, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.



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