1 lb. raw oysters, shucked
Butter for frying (approximately 1/4 lb. for sm. frying pan)

2 eggs
Grated peel of 1 lemon
1 tsp. nutmeg, freshly grated
1 tsp. mace
1 tbsp. mace
1 tbsp. fresh parsley, chopped
1/2 c. flour

2 tbsp. butter
1 tbsp. flour
3 tbsp. oyster liquor
1 tbsp. white wine
1/2 tsp. nutmeg, freshly grated
1/2 c. beef or chicken gravy (you may use mix or can)

Drain oysters well for 3/4 to 1 hour, saving the liquor. Pat each oyster dry. Make batter of eggs, grated lemon peel, nutmeg, mace, parsley, and 1/2 cup flour, beating altogether. Heat approximately 1/2 inch butter in frying pan until very hot. Dip each oyster into batter and fry until golden brown. Remove each oysters with a slotted spoon or spatula.

FOR THE SAUCE: Heat 1 tablespoon flour with butter, stirring as for a roux. Add oyster liquor, white wine, gravy and nutmeg, stirring continuously. When sauce begins to thicken, add the oysters and toss. Garnish with bread crumbs and lemon slices. Serves 4.