“The shells may be tin, granite-ware, or silver-plated, or, the natural oyster or scollop shells ... a grating of nutmeg and two table-spoonfuls of flour. Drain all the liquor from the oysters ...

Stir in the flour until it’s blended with the ... Gently push the blade tip into the small opening at the oyster’s hinge, where the shell pieces connect, and then wiggle the blade in deeper ...