154 EDIBLE BRITISH MOLLTTSCA. 



made of any sort of fish the place affords ; let there be 

 about two quarts. Take a pint of oysters, beard them 

 put them into a saucepan, strain the liquor, let them 

 stew two or three minutes in their own liquor, then 

 take the hard parts of the oysters, and beat them in a 

 mortar with the yolks of four hard-boiled eggs ; mix 

 them with some of the soup, put them with the other 

 part of the oysters and liquor into a saucepan, a little 

 nutmeg, pepper, and salt; stir them well together, 

 and let it boil a quarter of an hour. Dish it up, and 

 send it to table."* 



"White Oyster Sauce (No. 43). — First scald and beard 

 the oysters, and save the liquor. Next knead two ounces 

 of butter, with one ounce of flour (or, better still, with 

 arrowroot) , in a stew-pan ; add the liquor, a gill of 

 cream or milk, a little nutmeg, cayenne, anchovy, 

 and lemon-juice ; stir over the fire until the sauce boils, 

 then add the oysters and serve hot." f 



" Brown Oyster Sauce (No. 44). — Prepare the oysters 

 as in the foregoing recipe, boil down their liquor, add 

 half a pint of brown sauce (No. 12), or if there is none 

 ready, use melted butter instead, adding a little 

 browning ; season with a little anchovy, cayenne, and 

 lemon-juice; add the oysters; boil together for a few 

 minutes, and serve hot." J 



" Oyster Sauce. — Set a pint of cream upon the hob, 

 beside a fire of clear glowing ashes, in an earthenware 

 pipkin, glazed inside. Take two ounces of butter, and 

 intimately mix with part of it a teaspoonful of best 

 arrowroot, flavour with the flesh of anchovy, pounded, 

 a dash of cayenne-wine, a squeeze of lemon-juice, and a 



* ' The Art of Cookery made Plain and Easy.' 



t Francatelli's « Cook's Guide.' ± Idem. 



