OSTREADJE. OYSTER. 161 



flour, and moisten them with equal quantities of broth 

 and wine. When done, add the juice of a lemon v 



"Fried Oysters ; another way. — Beat up two or three 

 eggs in a cup, and rasp bread-crumbs on a plate, with 

 sweet herbs powdered, and lemon-peel. Dry the 

 oysters as much as possible, souse them in the egg f and 

 cover them with crumbs. Fry them in plenty of good 

 butter, and serve with lemon-juice, cayenne, and brown 

 bread and butter, cut thin."* 



" A Ragout of Oysters. — Melt some butter, put in a 

 little flour; keep it stirring till brown; wet it with 

 gravy ; put in a crust with the oysters and liquor ; toss 

 it; season, with pepper, parsley, and fish broth/' 



"A Ragout of Oysters — Ostras Guisadas, Spanish 

 recipe. — Put the liquor of the oysters into a saucepan, 

 with strong broth, and warm it, salt to your taste ; then 

 add the oysters, and a chopped anchovy or two; let 

 them simmer, but not boil; serve with chicken, or 

 white meat." 



" Grilled Oysters — Open and detach the largest 

 oysters ; place upon each a small piece of butter, well 

 mixed with finely chopped parsley and spices ; place 

 them on the gridiron, and when they begin to boil, serve 

 them on a dish ; or else detach the oysters from their 

 shells, and let them simmer in their own liquor ; take 

 them out, and let them be placed again over tbe fire, 

 with a piece of butter, parsley, some pepper, and a 

 little lemon-juice. Put four oysters into each shell (after 

 it has been well cleansed), and place the shell on the 

 gridiron again for a few minutes, taking care not to let 

 them boil up. "I 



" Oysters broiled the Butch way.— Take two quarts of 



• Maitre Jacques. f ' La Cuisiniere de la Campague.' 



M 



