90 EDIBLE BRITISH MOLLUSKS. 



them a little white wine, a little cream, and a little 

 lemon-juice, a bit of butter, and shake them up together ; 

 then serve/'* 



" Dutch Oysters. — Roll rock oysters in yolk of egg; 

 then dip them in grated breadcrumbs and white pepper, 

 one by one, and fry them in butter. Serve with melted 

 butter in a sauce tureen/'f 



" To Fry Oysters. — Take the largest oysters, open 

 them, but do not mangle them, wash them in their own 

 liquor, and take away all bits of shells ; strew a very lit- 

 tle flour over them. Dip them in the yolk of an egg } 

 and fry them brown in butter/' 



" Fried Oysters — Ostras Asada, Spanish recipe. — Take 

 the fish out of the shells, and simmer slowly for some 

 minutes in their own liquor. Add salt, pepper, parsley 

 chopped fine, a clove of garlic, some oil or butter, in 

 which fry them gently ; stir in a spoonful of flour, and 

 moisten them with equal quantities of broth and wine. 

 "When done, add the juice of a lemon/' 



" Fried Oysters ; another way. — Beat up two or three 

 eggs in a cup, and rasp breadcrumbs on a plate, with 

 sweet herbs powdered, and lemon peel. Dry the oysters 

 as much as possible, souse them in the egg, and cover 

 them with crumbs. Fry them in plenty of good butter, 

 and serve with lemon-juice, cayenne, and brown bread 

 and butter, cut thin."J 



"A Ragout of Oysters. — Melt some butter, put in a 

 little flour ; keep it stirring till brown ; wet it with 

 gravy ; put in a crust with the oysters and liquor ; toss 

 it ; season with pepper, parsley, and fish broth." 



* MS. Book. 



f ' The English Cookery Book,' edited by J. H. Walsh, F.R.C.S. 



X Maitre Jacques. 



