302 OYSTERS, AND ALL ABOUT THEM. 



Soyer's Recipe for Pickling Oysters for the London Mar- 

 kets, "Put the oysters, with their liquor, in an earthen pan 

 on the fire, to simmer ; take off the scum as it rises ; add 

 some whole pepper, sliced ginger (green if possible), a few 

 cloves, some chopped chillies, and a little vinegar ; simmer 

 not longer than five minutes, and take them out ; remove 

 the beards, and put the oysters in a barrel, and when the 

 liquor is cold, strain and add it." 



" Pickled Oysters Ostras en Escabechados. Spanish 

 recipe. Make a pickle of the liquor of the oysters, 

 chopped onions, parsley, garlic (this, of course, may be 

 omitted if not liked), bay-leaves, marjoram, salt, pepper, 

 butter into which flour has been rubbed, and a few drops 

 of vinegar ; when well thickened by boiling, add the oys- 

 sters, and stir gently." 



" Oyster Powder. Open the oysters carefully, so as not 

 to cut them, except in dividing the gristle, which attaches 

 the shells ; put them into a mortar, and when you have 

 got as many as you can conveniently pound at once, add 

 about two drachms of salt to about a dozen oysters ; pound 

 them, and rub them through the back of a hair sieve, and 

 put them into a mortar again, with as much flour (but pre- 

 viously thoroughly dried) as will roll them into a paste ; 

 roll this paste several times ; lastly flour it, and roll it out 

 the thickness of a half-crown, and cut it into pieces about 

 one inch square ; lay them in a Dutch oven, where they 

 will dry so gently as not to get burned ; turn them every 

 half-hour, and when they begin to dry, crumble them ; 

 they will take about four hours to dry ; pound them, sift 

 them, and put them into dry bottles : cork and seal them. 

 Three dozen of natives require seven and a half ounces of 

 flour to make them into a paste weighing eleven ounces, 



