OSTKEADtE.— OYSTER. 163 



cnUed oyster napkins. Serve cold butter and rolls, or 

 crackers, with roasted oysters."* 



" Oysters — Ostras a la Pollada, Spanish recipe. — 

 Take oysters out of their shells, and blanch them in 

 boiling water ; then throw them into cold water, and 

 take them out and let them drain. Put into a saucepan 

 a piece of butter mixed with flour, parsley chopped 

 fine, and mushrooms; warm this over the fire, and add 

 sufficient broth to moisten it, and when it is thickened 

 sufficiently, add the oysters seasoned with pepper and 

 salt, and let the whole boil. The moment before 

 serving add the juice of a lemon, or a little vinegar." 



" Boiled Oysters. — Wash the shells nicely, and put 

 them into a pot or pan, with the edges downwards ; 

 put a pint, or a little less, of water to them, and put 

 them over a brisk fire. As soon as the shells open 

 wide, take them off, and take out the shells ; then take 

 up the oysters with a skimmer, and put them into a 

 deep dish ; put to them some of the liquor which boiled 

 from them ; add to it butter and pepper to taste, and 

 serve with rolls, crackers, or toast/'' For persons in 

 delicate health, this manner of preparing oysters, is 

 both light and healthful. f 



" Oyster Sausages. — Mince a pint of oysters, scalded 

 so as to make them hard, and also a pound of lean 

 sirloin of beef, and mix them ; season with pepper, salt, 

 and mace ; mix up well with the yolks of eight eggs, 

 shape them like sausages, and fry in butter. "J 



11 To make Oyster Sausages. — Take the flesh of the 

 inside of a loin of mutton, and chop it as for force-meat, 

 and season it with spice ; then put to it fifty oysters, 



* Mrs. Crowen's 'American Lady's Cookery Book.' 

 *f Idem. + Maitre Jacques. 



M 'I 



