OSTREAD^E. OYSTER. 159 



" Oysters Stewed with Milk. Take a pint of fine 

 American oysters, put them with their own liquor and 

 a gill of milk into a stew-pan, and, if liked, a blade of 

 mace ; set it over the fire, take off any scum which may 

 rise ; when they are plump and white, turn them into 

 a deep plate ; add a little butter and pepper to taste. 

 Serve crackers and dressed celery with them."* 



" To Stew Oysters the French way. Parboil a quart of 

 oysters in their own liquor, wash them in warm water, 

 beard them, and put them into a pipkin with a little of 

 their own liquor, white wine, salt, pepper, and a whole 

 onion, and let them stew till they are done enough; 

 then put them, liquor and all, into a frying-pan, and 

 fry them a little ; then put in a lump of fresh butter, 

 and fry a little longer; then take the yolks of four 

 eggs dissolved in vinegar, with minced parsley, and 

 grated nutmeg, put these into the frying-pan to the 

 oysters, shake them, let them have a walm (sic) or two, 

 and serve them."f 



" Dutch Oysters. Roll rock oysters in yolk of egg, 

 then dip them in grated bread-crumbs and white pepper, 

 one by one, and fry them in butter. Serve them with 

 melted butter in a sauce tureen." J 



To Fry Oysters. Take the largest oysters, open them, 

 but do not mangle them, wash them in their own liquor, 

 and take away all bits of shells; strew a little flour 

 over them. Dip them in the yolk of an egg, and fry 

 them brown in butter. 



" To Fry Oysters another way. Beat four eggs with 

 salt, add a little nutmeg grated, and a spoonful of 



* 



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

 f ' The Lady's Companion,' 1753, vol. i. p. 164. 

 X ' The English Lookery Book,' edited by J. U. Walsh. 



