OSTREAD.E. OYSTER. 171 



of milk ; set it on a slow fire, stir it till it boils, and 

 season it with salt; as a sauce it is excellent for fish, 

 fowls, or rump-steaks. Sprinkled on bread-and-butter 

 it makes a good sandwich."* 



"Another Oyster Powder. — When the oysters are 

 prepared by simmering in their own liquor, cut them 

 across in thin slices ; dry them crisp, that they may 

 be reduced to fine powder. Pack and use them for 

 sauces, as truffles or morrels."t 



" Oysters on Toast. — Open oysters, put them in a pan 

 with their liquor, a quarter of a teaspoonful of pepper, 

 a wine glass of milk, two cloves, and a small piece of 

 mace, if handy; boil a few minutes until set ; mix one 

 ounce of butter with half an ounce of flour; put it (in 

 small pieces) in the pan ; stir round, when near boiling 

 pour over the toast and serve. A little sugar and the 

 juice of a lemon is a great improvement/^ 



" Oyster Toast. — Beard and pound a few oysters in a 

 mortar ; when they form a paste add a little cream, and 

 season them with pepper ; get ready some nice pieces 

 of toast, spread the oyster paste upon them, and place 

 them for a few minutes in an oven to become warm. 

 A little finely chopped pickle may be thrown upon the 

 tops."§ 



" Oyster Ketchup. — Pound the fish, and add to each 

 pint of them one pint of sherry wine, one ounce of salt, 

 powdered mace two drachms, pepper one drachm. 

 Boil up, skim, strain ; add to each pint two tea- 

 spoonfuls of brandy, then bottle, to flavour sauces when 

 oysters are out of season." || 



* ' Enquire Within upon Everything. 



•j- 'Indian Domestic Economy.' 



% ' All About Oysters.' § Idem. 



|j ' Dictionary of Practical Receipts,' by G. W. Francis. 



