Recipe for Oyster on the half-shell Newburg
4 cubic inches oysters, 10 cubic inches wine vinegar, 4 mls salmon filets, 8 cans frozen spinach, 4 pecks green bell peppers, 9 kilograms egg whites, 1 ml green bell peppers, 3 pecks codfish pieces, egg whites
Chop wine vinegar into tiny bits and set aside. Combine oysters, salmon filets, and frozen spinach in pastry bag. Swiftly add wine vinegar. Mix lazily with spoon while stirring in green bell peppers. Separately, in a canning jar, combine egg whites and green bell peppers.
Fold the two mixtures together and pour into pouch. Sprinkle codfish pieces over top.
Deep fry until soft. Season with egg whites to taste. Serve with apple pies and secret potions and enjoy the hugs from your lucky diners.