2QO OYSTERS, AND ALL ABOUT THEM. 



a little white wine, a little cream, a little lemon-juice, and 

 a bit of butter ; shake them together, then serve." (/) 



" American Box Stew. For six people open six dozen 

 of oysters, put them in a basin with their own liquor. 

 Place in a stew-pan a pint and a half of milk and a quarter 

 of a pound of butter, pepper and salt to the taste ; thicken 

 with a teaspoonful of flour, then add the yolks of two 

 eggs ; when boiling throw in the oysters and liquor, let it 

 boil up again ; then pour immediately into six soup plates : 

 in the bottom of each a round of dry toast must have been 

 previously placed. Some prefer two dozen of oysters to 

 each soup plate, instead of one dozen, in which case 

 double the quantity of oysters and their liquor is required, 

 leaving the other ingredients as before." (u} 



" Oysters stewed. Wash them in their own liquor, strain 

 them, put them into a saucepan with some white pepper 

 pounded, a little beaten mace, a little cream, a piece of 

 butter mixed with flour ; stir this till it boils, throw in the 

 oysters, simmer them till done enough ; add salt if re- 

 quired ; toasted sippets round the dish." (v} 



" To stew Oysters another way. Take a quart of oysters, 

 wash them one by one in their own liquor with a little 

 vinegar and white wine ; then strain the liquor into a 

 saucepan, and put your oysters to it, with a bit of mace, 

 whole pepper, cloves, nutmeg, and a very little thyme and 

 savory, a whole onion, and a little lemon-peel ; cover it 

 close, and let it stew very slowly almost a quarter of an 

 hour ; then make a sauce with six spoonfuls of the liquor, 

 shalot, anchovies, some butter, a little mace, and juice of 



(/) MS. Book, taken from " Edible British Mollusca," by M. S. Lovell. 



(u) "All about Oysters." 

 (v) " The Lady's Assistant," by Mrs. Charlotte Mason, 1775. 



