166 EDIBLE BRITISH MOLLUSCA. 



shell of the oyster, well scoured, will serve the pur- 

 pose. 



Many people, however, who prefer the real taste of 

 the oyster, and do not like to conceal it beneath that 

 of spice, prefer the old-fashioned way of scalloping 

 oysters, which is as follows : — 



" Old way of Scalloping Oysters. — Beard the oysters ; 

 scald the beards in the liquor from the fish, then strain 

 them off; lay alternate layers of bread-crumbs, oysters, 

 and small bits of butter in the shells, very slightly 

 peppering them as you proceed. Pour the liquor in 

 which you scalded the beards, over them ; put them 

 into the oven till nicely browned, and if you find the 

 colour not bright enough, put them before the fire for 

 a few minutes, or salamander them. A little cream, 

 added after the shells are filled, but before they are 

 put in the oven, is a great improvement." 



By lining the dish, and covering the oysters with 

 putf paste, this is converted into an Oyster Pie, which 

 makes an excellent dish. 



" Scalloped Oysters. — Ostras en Concha, Spanish recipe. 

 — Select the largest shells, and scrub them very clean; 

 put four or six oysters into each, with their liquor, and 

 cover them with bread-crumbs, seasoned with pepper 

 and salt; then place the shells on the gridiron till the 

 fish is cooked." 



" Oyster Fritters (2997).— Make a batter of flour, 

 milk, and eggs ; season with a very little nutmeg. 

 Beard the oysters, and put as many as you think 

 proper in each fritter."* 



" Oyster Loaves. — Open the oysters, and save the 

 liquor ; wash them in it; then strain it through a sieve, 



* ' Euquire Within upon Everything.' 



