286 OYSTERS, AND ALL ABOUT THEM. 



good cream ; put the oysters and mussels in the tureen, 

 and serve. (/(') 



Oyster Mouth Soup. Make a rich mutton broth, with 

 two large onions, three blades of mace, and black pepper. 

 When strained, pour it on a hundred and fifty oysters, with- 

 out the beards, and a bit of butter rolled in flour ; simmer 

 gently a quarter of an hour, and serve. (/) 



To make an Oyster Soup. Your stock must be made 

 of any sort of fish the place affords ; let there be about two 

 quarts. Take a pint of oysters, beard them, put them into 

 a saucepan, strain the liquor, -let them stew two or three 

 minutes in their own liquor, then take the hard parts of the 

 oysters, and beat them in a mortar with the yolks of four 

 hard-boiled eggs : mix them with some of the soup, put 

 them with the other part of the oysters and liquor into a 

 saucepan, a little nutmeg, pepper, and salt ; stir them well 

 together, and let it boil a quarter of an hour. Dish it up, 

 and send it to table, (rn) 



" White Oyster Sauce (No. 43). First scald and beard 

 the oysters, and save the liquor. Next knead two ounces 

 of butter, with one ounce of flour (or, better still, with 

 arrowroot), in a stew-pan ; add the liquor, a gill of cream 

 or milk, a little nutmeg, cayenne, anchovy, and lemon- 

 juice ; stir over the fire until the sauce boils, then add the 

 oysters and serve hot." (;/) 



" Brown Oyster Sauce (No. 44.) Prepare the oysters as 

 in the foregoing recipe, boil down their liquor, add half a 

 pint of brown sauce (No. 12), or, if there is none ready, 



() " The Gastronomic Regenerator," by M. A. Soyer. 



(I) "All about Oysters." 



(in] " The Art of Cookery made Plain and Easy." 

 (;z) Francatelli's " Cook's Guide." 



