154 EDIBLE BRITISH MOLLUSCA. 



made of any sort of fish the place affords ; let there be 

 about two quarts. Take a pint of oysters, beard them 

 put them into a saucepan, strain the liquor, let them 

 stew two or three minutes in their own liquor, then 

 take the hard parts of the oysters, and beat them in a 

 mortar with the yolks of four hard-boiled eggs ; mix 

 them with some of the soup, put them with the other 

 part of the oysters and liquor into a saucepan, a little 

 nutmeg, pepper, and salt; stir them well together, 

 and let it boil a quarter of an hour. Dish it up, and 

 send it to table."* 



"White Oyster Sauce (No. 43). First scald and beard 

 the oysters, and save the liquor. Next knead two ounces 

 of butter, with one ounce of flour (or, better still, with 

 arrowroot) , in a stew-pan ; add the liquor, a gill of 

 cream or milk, a little nutmeg, cayenne, anchovy, 

 and lemon-juice; stir over the fire until the sauce boils, 

 then add the oysters and serve hot."f 



" Brown Oyster Sauce (No. 44). Prepare the oysters 

 as in the foregoing recipe, boil down their liquor, add 

 half a pint of brown sauce (No. 12), or if there is none 

 ready, use melted butter instead, adding a little 

 browning ; season with a little anchovy, cayenne, and 

 lemon-juice; add the oysters; boil together for a few 

 minutes, and serve hot." J 



" Oyster Sauce. Set a pint of cream upon the hob, 

 beside a fire of clear glowing ashes, in an earthenware 

 pipkin, glazed inside. Take two ounces of butter, and 

 intimately mix with part of it a teaspoonful of best 

 arrowroot, flavour with the flesh of anchovy, pounded, 

 a dash of cayenne-wine, a squeeze of lemon-juice, and a 



* ' The Art of Cookery made Plain and Easy.' 



t Francatelli's ' Cook's Guide.' $ Idem. 



