HOW TO COOK AND EAT OYSTERS. 297 



mix them with the bread ; add an ounce and a half of 

 good butter, broken into minute bits, the grated rind of 

 half a small lemon, a small saltspoonful of pounded mace, 

 some cayenne, a little salt, and a large teaspoonful of 

 parsley. Mingle these ingredients well, and work them 

 together with the unbeaten yolk of an egg, and a little of 

 the oyster liquor, the remainder of which can be added to 

 the sauce, which usually accompanies this force-meat." (m) 



" Oysters and Chestnuts. Dip some oysters into a savory 

 batter ; bread-crumb them, and fry them brown. In the 

 same manner treat a similar number of blanched Spanish 

 chestnuts. Make a sauce with the oyster liquor, a piece of 

 butter rubbed in flour, and two glasses of white wine. 

 Stew the chestnuts in this ; add some yolk of egg to 

 thicken it, and pour it upon the oysters." () 



" Oyster S/^.- -Take a steak double the usual thickness, 

 and with a very sharp knife divide it in the centre from one 

 side only, so as to form a sort of bag. Open sufficient 

 oysters to stuff the bag ; season with salt and pepper ; add 

 a lump of butter and some of the oyster liquor ; sew it up 

 carefully, put it on a gridiron, let it gradually cook so as to 

 warm the oysters right through. Serve hot with butter, 

 pepper, and salt." (o) 



" Scalloped Oysters. Scald and beard some dozens of 

 oysters ; strain the liquor into a stew-pan, and add thereto 

 two ounces of butter, mixed or kneaded with two ounces 

 of flour, a little cream, anchovy, nutmeg, and cayenne ; stir 

 the sauce over the fire to boil, and reduce for ten minutes ; 

 then add a couple of yolks of eggs, and a little lemon-juice 



(m) Miss Acton's " Modern Cookery." 



(n) " Household Manuals : How to Cook Fish," by Georgiana Hill. 



(0} " All about Oysters." 



