HOW TO COOK AND EAT OYSTERS. 303 



and when dried six and a half ounces. To make half a 

 pint of sauce, put one ounce of butter into a stew-pan, 

 with three drachms of oyster powder and six tablespoon- 

 fuls of milk ; set it on a slow fire, stir it till it boils, and 

 season it with salt ; as a sauce it is excellent for fish, fowls, 

 or rump- steaks. Sprinkled on bread-and-butter it makes a 

 good sandwich." (x) 



" Another Oyster Powder. When the oysters are prepared 

 by simmering in their own liquor, cut them across in thin 

 slices ; dry them crisp, that they may be reduced to fine 

 powder. Pack and use them for sauces, as truffles or 

 morels." (y) 



'* Oysters on Toast. Open oysters, put them in a pan 

 with their liquor, a quarter of a teaspoonful of pepper, a 

 wine glass of milk, two cloves, and a small piece of mace, 

 if handy ; boil a few minutes until set ; mix one ounce of 

 butter with half an ounce of flour ; put it (in small pieces) 

 in the pan ; stir round, when near boiling pour over the 

 toast and serve. A little sugar and the juice of a lemon is 

 a great improvement." (0) 



" Oyster Toast. Beard and pound a few oysters in a 

 mortar ; when they form a paste add a little cream, and 

 season them with pepper ; get ready some nice pieces of 

 toast, spread the oyster paste upon them, and place them 

 for a few minutes in an oven, to become warm. A little 

 finely chopped pickle may be thrown upon the tops." (a) 



" Oyster Ketchup. Pound the fish, and add to each pint 

 of them one pint of sherry wine, one ounce of salt, pow- 



(x) " Enquire within upon Everything." 



(_;' ) " Indian Domestic Economy." 



(2) " All about Oysters." 



(a) Idem. 



