OSTREAD^E. OYSTEll. 155 



scrap of peel, and stir" in the whole, letting it boil 

 until of the proper consistence; then put in the 

 oysters (if of a large size they should be cut into 

 halves or quarters), and keep stirring the sauce for 

 about two minutes. — N.B. In mixing the butter with 

 the cream take care that the blending proceeds 

 slowly, and keep stirring gently with a wooden 

 spoon." * 



" Old Recipe for Making Oyster Sauce. — Take half a 

 pint of large oysters, liquor and all ; put them into a 

 saucepan with two or three blades of mace, and twelve 

 whole peppercorns ; let them simmer over a slow fire, 

 till the oysters are fine and plump, then carefully with 

 a fork take out the oysters from the liquor and spice, 

 and let the liquor boil five or six minutes ; strain the 

 liquor, wash out the saucepan well, and put the 

 oysters and liquor into the saucepan again with half a 

 pint of gravy, and half a pound of butter just rolled 

 in a little flour. Add two spoonfuls of white wine, 

 keep it stirring till the sauce boils, and all the butter 

 is melted." 



" Oyster Atlets. — Blanch throat-sweetbreads, and cut 

 them into slices ; then take rashers of bacon the size of 

 the slices of sweetbreads, and as many large oysters 

 blanched as there are pieces of sweetbread and 

 bacon. Put the whole into a stew-pan, with a piece of 

 fresh butter, parsley, thyme, and eschalots, chopped 

 very fine ; pepper, salt, and lemon-juice, a small quan- 

 tity of each. Put them over a slow fire, and simmer 

 them five minutes. Then lay them on a dish, and when 

 a little cool, put them upon a small wooden or silver 

 skewer; a slice of sweetbread, a slice of bacon, and an 



* Muitre Jacques. 



