HOW TO COOK AND EAT OYSTERS. 299 



oysters, and put as many as you think proper in each 

 fritter." (q) 



" Oyster Loaves. Open the oysters, and save the liquor ; 

 wash them in it ; then strain it through a sieve, and put a 

 little of it into a tosser, with a bit of butter and flour, white 

 pepper, a scrape of nutmeg, and a little cream ; stew 

 them, cut in dice ; put them into rolls sold for the pur- 

 pose." (r) 



"An Oyster Loaf. Cut round holes in the tops of 

 French rolls ; take out all the crumb, rub them over the 

 sides with a tender force-meat made of fat oysters, part of 

 an eel, pistachio nuts, mushrooms, spice, and the yolks of 

 two hard eggs ; beat these well together in a mortar, with 

 a raw egg ; then fry the rolls crisp in lard, and fill them 

 with a quart of oysters ; the rest of the eel cut like lard, 

 spice, mushrooms, and anchovies tossed up in their own 

 liquor, and half a pint of white wine ; thicken it with eggs, 

 and a bit of butter rolled in flour." (5-) 



" Oysters and Macaroni. Lay some macaroni in a deep 

 dish ; put upon it a thick layer of oysters, bearded, and 

 seasoned with cayenne pepper and grated lemon-rind. 

 Add a small teacupful of cream. Strew bread-crumbs 

 over the top, and brown it in a pretty quick oven. Serve 

 hot with a piquant sauce." (/) 



" As you open the oysters separate them from the liquor, 

 which strain ; parboil them, after taking off the beards ; 

 parboil sweetbreads, and cutting them in slices, lay them 



(q} " Enquire within upon Everything." 



(r) " The English Cookery Book." 



(s) " The English Cookery Book." 

 (A "The Housekeeper's Pocket Book." 



