HOW TO COOK AND EAT OYSTERS. 287 



use melted butter instead, adding a little browning ; sea- 

 son with a little anchovy, cayenne, and lemon-juice ; add 

 the oysters ; boil together for a few minutes, and serve 

 hot." 0) 



" Oyster Sauce. Set a pint of cream upon the hob, 

 beside a fire of clear glowing ashes, in an earthenware pip- 

 kin, glazed inside. Take two ounces of butter, and inti- 

 mately mix with part of it a teaspoonful of best arrowroot, 

 flavour with the flesh of anchovy, pounded, a dash of 

 cayenne-wine, a squeeze of lemon-juice, and a scrap of 

 peel, and stir in the whole, letting it boil until of the 

 proper consistence ; then put in the oysters (if of a large 

 size they should be cut into halves or quarters), and keep 

 stirring the sauce for about two minutes. N.B. In mixing 

 the butter with the cream take care that the blending 



O 



proceeds slowly, and keep stirring gently with a wooden 

 spoon." (/) 



" Old Recipe for making Oyster Satice. Take half a pint 

 of large oysters, liquor and all ; put them into a saucepan 

 with two or three blades of mace, and twelve whole pep- 

 percorns ; let them simmer over a slow fire till the oysters 

 are fine and plump, then carefully with a fork take out the 

 oysters from the liquor and spice, and let the liquor boil 

 five or six minutes ; strain the liquor, wash out the sauce- 

 pan well, and put the oysters and liquor into the saucepan 

 again, with half a pint of gravy and half a pound of butter 

 just rolled in a little flour. Add two spoonfuls of white 

 wine, keep it stirring till the sauce boils, and all the butter 

 is melted." 



" Oyster Atlets. Blanch three sweetbreads, and cut 

 them into slices ; then take rashers of bacon the size of 



(o) Idem. 

 (p] Maitre Jacques. 



