OSTREAD.E. OYSTER. 155 



scrap of peel, and stir' in the whole, letting ib boil 

 until of the proper consistence; then put in the 

 oysters (if of a large size they should be cut into 

 halves or quarters), and keep stirring the sauce for 

 about two minutes. N.B. In mixing the butter with 

 the cream take care that the blending proceeds 

 slowly, and keep stirring gently with a wooden 

 spoon." * 



" Old Recipe for Making Oyster Sauce. Take half a 

 pint of large oysters, liquor and all ; put them into a 

 saucepan with two or three blades of mace, and twelve 

 whole peppercorns ; let them simmer over a slow fire, 

 till the oysters are fine and plump, then carefully with 

 a fork take out the oysters from the liquor and spice, 

 and let the liquor boil five or six minutes ; strain the 

 liquor, wash out the saucepan well, and put the 

 oysters and liquor into the saucepan again with half a 

 pint of gravy, and half a pound of butter just rolled 

 in a little flour. Add two spoonfuls of white wine, 

 keep it stirring till the sauce boils, and all the butter 

 is melted." 



" Oyster Atlets. Blanch throat-sweetbreads, and cut 

 them into slices ; then take rashers of bacon the size of 

 the slices of sweetbreads, and as many large oysters 

 blanched as there are pieces of sweetbread and 

 bacon. Put the whole into a stew-pan, with a piece of 

 fresh butter, parsley, thyme, and eschalots, chopped 

 very fine; pepper, salt, and lemon-juice, a small quan- 

 tity of each. Put them over a slow fire, and simmer 

 them five minutes. Then lay them on a dish, and when 

 a little cool, put them upon a small wooden or silver 

 skewer; a slice of sweetbread, a slice of bacon, and an 



* Muitre Jacques. 



