OSTREAD^. OYSTER. 91 



"A Ragout of Oysters — Ostras Guisadas, Spanish re- 

 cipe. — Put the liquor of the oysters into a saucepan, 

 with strong broth, and warm it ; salt to your taste ; then 

 add the oysters, and a chopped anchovy or two ; let 

 them simmer, but not boil; serve with chicken, or white 

 meat/' 



"Grilled Oysters. — Open and detach the largest oys- 

 ters ; place upon each a small piece of butter, well mixed 

 with finely chopped parsley and spices ; place them on 

 the gridiron, and when they begin to boil serve them 

 on a dish; or else, detach the oysters from their shells, 

 and let them simmer in their liquor ; take them out, 

 and let them be placed again over the fire, with a piece 

 of butter, parsley, some pepper, and a little lemon-juice. 

 Put 4 oysters into each shell (after it has been well 

 cleansed), and place the shell on the gridiron again for 

 a few minutes, taking care not to let them boil up."* 



" To Roast Oysters (206) . — Place the oysters unopened 

 between the bars of a fire, or in a charcoal stove. They 

 require about six or eight minutes' time."t 



" Oysters — Ostras a la Pollada, Spanish recipe. — Take 

 oysters out of their shells, and blanch them in boiling 

 water ; then throw them into cold water, and take them 

 out and let them drain. Put into a saucepan a piece of 

 butter mixed with flour, parsley chopped fine, and mush- 

 rooms ; warm this over the fire, and add sufficient broth 

 to moisten it, and when it is thickened sufficiently, add 

 the oysters, seasoned with pepper and salt, and let the 

 whole boil. The moment before serving, add the juice 

 of a lemon, or a little vinegar." 



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

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

 * La Cuisiniere de la Campagne. f The English Cookery Book. 



