94? EDIBLE BRITISH MOLLUSKS. 



shells are filled, but before they are put in the oven, is a 

 great improvement." 



By lining the dish, and covering the oysters with puff 

 paste, this is converted into an Oyster Pie, which makes 

 an excellent dish. 



" Scallojied Oysters — Ostras en Concha, Spanish recipe. 

 — Select the Iarges« ; she:l§, and scrub-, t;hen> very clean; 

 put 4 or G oysters into each, with their liquor, and cover 

 them with breadcrumbs, seasoned, \\ith.peppey and salt; 

 then place die shells .en the- gridiuon till .the fish is 

 cooked." , . ,-, 



" Oyster Fritters (299.7) .^Mal^e. a batter of flour, milk, 

 and eggs ; season with a very little nutmeg. Beard the 

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

 fritter."* 



" 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 purpose."t 



" Oyster Pie. — 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 and the oysters in layers ; season 

 very lightly with salt, pepper, and mace ; then put half 

 a teacupful of liquor, and the same of veal gravy. Bake 

 in a slow oven ; and before you serve put in a teacupful 

 of cream, a little more oyster liquor, all warmed, but not 

 boiled."^ 



Oyster Pie. — Take a large dish, butter it, spread a 



* ' Enquire Within upon Everything.' f The English Cookery Book. 

 X Murray's ' Modern Domestic Cookery.' 



