164 EDIBLE BRITISH MOLLUSCA. 



chopped very small, with a little French bread grated, 

 and the yolks of four eggs, with a little chopped onion, a 

 little beef-suet, and a little lemon-peel. Roll it into 

 what form you please, and, if you do not use it, cover 

 it up, and it will keep a long time." 



" To Mince Oysters. Take half a hundred oysters, 

 and put them into warm water ; when they are ready 

 to boil, shift them into cold water ; then drain them, 

 and take that part only which is tender. If you mix 

 the flesh of carp with your oysters, it will increase your 

 mince, and give it a better flavour. Put a bit of butter, 

 shred parsley, scallions, and champignons, into a stew- 

 pan, and shake them over the fire, add a little flour, 

 and moisten them afterwards with a gill of white wine, 

 and as much soupe maigre ; then put in your rnince> and 

 let it stew till the sauce be consumed ; season it agree- 

 ably, and when you are ready to serve it, put in the 

 yolks of three eggs, beat up with some cream."* 



" Oyster Force-meat. Open carefully a dozen fine 

 oysters, take off the beards, strain their liquor, and 

 rinse the oysters in it; grate four ounces of the 

 crumb of a stale loaf into light crumbs, mince the 

 oysters, but not too small, and mix them with the 

 bread ; add an ounce and a half of good butter, broken 

 into minute bits, the grated rind of half a small lemon, 

 a small saltspoonf ul of pounded mace, some cayenne, 

 a little salt, and a large teaspoonf ul of parsley. Mingle 

 these ingredients well, and work them together with 

 the unbeaten yolk of an egg, and a little of the oyster 

 liquor, the remainder of which can be added to the 

 sauce, which usually accompanies this force-meat/'f 



* * The French Family Cook.' f Miss Acton's ' Modern Cookery.' 



