92 EDIBLE BRITISH MOLLUSKS. 



of beef, and mix them; season with pepper, salt, and 

 mace ; mix up well with the yolks of 8 eggs; shape them 

 like sausages, and fry in butter."* 



" To make Oyster Sausages. — Take the flesh of the in- 

 side of a loin of mutton, and chop it as for force-meat, 

 and season it with spice; then put to it 50 oysters, 

 chopped very small, with a little French bread grated, 

 and the yolks of 4 eggs, with a little chopped onion, 

 a little beef-suet, and a little lemon-peel. Roll it into 

 what form you please, and, if you do not use it, cover it 

 up, and it will keep a long time." 



" To Mince Oysters. — Take half a hundred of oysters, 

 and put them into warm water; when they are ready to 

 boil, shift them into cold water ; then drain them, and 

 take that part only that is tender. If you mix the flesh 

 of carp with your oysters, it will increase your mince, 

 and give it a better flavour. Put a bit of butter, 

 shred parsley, scallions, and champignons, into a stew- 

 pan, and shake them over the fire, add a little flour, and 

 moisten them afterwards with a gill of white wine, and 

 as much soupe maigre ; then put in your mince, and let it 

 stew till the sauce be consumed; season it agreeably, 

 and when you are ready to serve it, put in the yolks of 

 three eggs, beat up with some cream. "f 



" Oyster Force-meat. — Open carefully a dozen of fine 

 plump natives, take off the beards, strain their liquor, 

 and rinse the oysters in it ; grate 4 ounces of the crumb 

 of a stale loaf into light crumbs, mince the oysters, but 

 not too small, and 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 salt- 

 spoonful of pounded mace, some cayenne, a little salt, 

 * Maitre Jacques. + The French Family Cook. 



