296 OYSTERS, AND ALL ABOUT THEM. 



" Oyster Sausages. Mince a pint of oysters, scalded so 

 as to make them hard, and also a pound of lean sirloin of 

 beef, and mix them ; season with pepper, salt, and mace ; 

 mix up well with the yolks of eight eggs, shape them like 

 sausages, and fry in butter." 



" To make Oyster Sausages. Take the flesh of the inside 

 of a loin of mutton, and chop it as for force-meat, and 

 season it with spice ; then put to it fifty oysters chopped 

 very small, with a little French bread grated, and the yolks 

 of four eggs, with a little chopped onion, a little beef-suet, 

 and a little lemon-peel. Roll it into what form you please, 

 and, if you do not use it, cover it up, and it will keep for a 

 long time." 



" To Mince Oysters. Take half a hundred oysters, and 

 put them into warm water ; when they are ready to boil, 

 shift them into cold water ; then drain them, and take that 

 part only which is tender. If you mix the flesh of carp 

 with your oysters, it will increase your mince, and give it a 

 better flavour. Put a bit of butter, shred parsley, scallions, 

 and champignons, into a stewpan, and shake them over the 

 fire, add a little flour, and moisten them afterwards with a 

 gill of white wine, and as much soupe maigre ; then put in 

 your mince, and let it stew till the sauce be consumed ; 

 season it agreeably, and when you are ready to serve it, 

 put in the yolks of three eggs ; beat up with some cream." (/) 



" Oyster Force-meat. Open carefully a dozen fine oysters, 

 take off the beards, strain their liquor, and rinse the oysters 

 in it ; grate four ounces of the crumb of a stale loaf into 

 light crumbs, mince the oysters, but not too small, and 



(k) Maitre Jacques. 

 (/) " The French Family Cook." 



