OSTREAD^E. OYSTER. 167 



and put a little of it into a tosser, with a bit of bntter 

 and flour, white pepper, a scrape of nutmeg, and a 

 little cream, stew them, cut in dice ; put them into 

 rolls sold for the purpose."* 



"An Oyster Loaf. Cut round holes in the tops of 

 French rolls ; take out all the crumb, rub them over 

 the sides with a tender force-meat made of fat oysters, 

 part of an eel, pistachio nuts, mushrooms, spice, and 

 the yolks of two hard eggs ; beat these well together 

 in a mortar, with a raw egg; then fry the rolls crisp in 

 lard, and fill them with a quart of oysters ; the rest of 

 the eel cut like lard, spice, mushrooms, and anchovies 

 tossed up in their own liquor, and half a pint of white 

 wine ; thicken it with eggs, and a bit of butter rolled 

 in flour."t 



"Oysters and Macaroni. Lay some stewed macaroni 

 in a deep dish ; put upon it a thick layer of oysters, 

 bearded, and seasoned with cayenne pepper and grated 

 lemon-rind. Add a small teacupful of cream. Strew 

 bread-crumbs over the top, and brown it in a pretty 

 quick oven, Serve hot with a piquante sauce.^J 



" Oyster Pie. As you open the oysters separate them 

 from the liquor, which strain; parboil them, after 

 taking off the beards ; parboil sweetbreads, and cutting 

 them in slices, lay them and the oysters in layers ; 

 season very lightly with salt, pepper, and mace ; then 

 put half a teacupful of liquor, and the same of veal 

 gravy. Bake in a slow oven; and before you serve 

 put in a teacupful of cream, a little more oyster liquor, 

 all warmed, but not boiled ." 



* The English Cookery Book.' 



f ' The Housekeeper's Pocket Book.' 



J ' Household Manuals : How to Cook Fish.' 



Murray's * Modern Domestic Cookery.' 



