OSTREAD^E. OYSTER. 171 



of milk ; set it on a slow fire, stir it till it boils, and 

 season it with salt ; as a sauce it is excellent for fish, 

 fowls, or rump-steaks. Sprinkled on bread-and-butter 

 it makes a good sandwich."* 



"Another Oyster Powder. When the oysters are 

 prepared by simmering in their own liquor, cut them 

 across in thin slices ; dry them crisp, that they may 

 be reduced to fine powder. Pack and use them for 

 sauces, as truffles or morrels."f 



" Oysters on Toast. Open oysters, put them in a pan 

 with their liquor, a quarter of a teaspoonful of pepper, 

 a wine glass of milk, two cloves, and a small piece of 

 mace, if handy; boil a few minutes until set ; mix one 

 ounce of butter with half an ounce of flour; put it (in 

 small pieces) in the pan ; stir round, when near boiling 

 pour over the toast and serve. A little sugar and the 

 juice of a lemon is a great improvement.'^ 



" Oyster Toast. Beard and pound a few oysters in a 

 mortar ; when they form a paste add a little cream, and 

 season them with pepper ; get ready some nice pieces 

 of toast, spread the oyster paste upon them, and place 

 them for a few minutes in an oven to become warm. 

 A little finely chopped pickle may be thrown upon the 

 tops." ' 



" Oyster Ketchup. Pound the fish, and add to each 

 pint of them one pint of sherry wine, one ounce of salt, 

 powdered mace two drachms, pepper one drachm. 

 Boil up, skim, strain; add to each pint two tea- 

 spoonfuls of brandy, then bottle, to flavour sauces when 

 oysters are out of season. "|| 



* ' Enquire Within upon Everything. 



f 'Indian Domestic Economy/ 



' All About Oysters.' Idem. 



|| * Dictionary of Practical Receipts/ by G. W. Francis. 



