1;J4 EDIBLE BRITISH MOLLUSCA. 



the same manner, substituting scallops, instead of 

 oysters, and I shall therefore giv T e it. 



" Oyster Soup (Scallop Soup, No. 183). — Scald, drain, 

 wash, and beard four dozen oysters (or scallops), re- 

 serving their liquor in a pan. Put four ounces of butter 

 into a stew-pan, to barely dissolve over the fire ; mix 

 in four ounces of flour ; moisten with a pint and a half 

 of good white stock, or milk; season with nutmeg, a 

 pinch of cayenne, and a teaspoonful of anchovy ; add 

 half a pint of cream ; stir over the fire for a quarter of 

 an hour's gentle boiling, and then, having cut the 

 oysters (or scallops), each into halves, pour the hot 

 soup over them in the tureen." 



" To cook Scallops, or e Leitrigens' Donegal fashion. — 

 Place them on a gridiron in the shells, with a piece of 

 lighted turf-coal placed on the upper shell ; when 

 cooked, eat them with butter and pepper." 



Grwillim, in his ' Heraldry/ says that (according to 

 Dioscorides) the scallop is "engendered of the dew and 

 the air, and hath no blood at all in itself; notwith- 

 standing in man's body (of any other food) it turneth 

 soonest into blood," and adds, " the eating of this fish 

 raw is said to cure surfeit." 



Fam. OSTREAD^]. 



OSTREA.— OYSTER. 



Ostrea Eddlis, Linnaeus. Edible Oyster. — Shell 

 nearly round, though variously shaped, inequivalve; 

 the upper valve flat, or nearly so, with scales or laminas 

 of a yellowish-brown ; the lower valve convex, and 

 foliaceous, of a pale pinkish-white, with streaks of 



