OYSTERS A LA MODE. 21 



skewers, string about six oysters on each silver 

 skewer, the sauce adhering to the oysters and setting 

 around them. Treat with bread-crumbs and eggs, so 

 that the skewers look as if passed through a sausage, 

 and fry a golden brown ; dish up on a napkin. 



To Keep Oysters. 



Put them in a tub and cover them with salt and 

 water. Let them remain for twelve hours, when 

 they should be taken out and allowed to stand for 

 another twelve hours without water. If left without 

 water every alternate twelve hours they will be much 

 better than if constantly kept in water. Never put 

 the same water twice to them. 



Oyster Ketchup (Expensive). 



Open fifty oysters and preserve all their liquor ; 

 add to them half a pound of anchovies, one pint 

 and a half of chablis, and half a lemon sliced, and 

 one quarter of the peel. Let this boil gently for 

 half an hour, then strain it through muslin, add to 

 it cloves and mace, a pinch of each, and half a nut- 

 meg ; let it boil a quarter of an hour more, then 

 add to it one ounce of shalots ; when cold, bottle 

 it. This is rather an extravagant recipe, but it 

 gives a delicious aroma to white gravies and sauces, 

 &c. 



Oyster Ketchup (Brown). 



Take half a pint of oysters, save the liquor and 

 scald them in it ; let it settle, and strain through a 

 tammy ; add to it browning sufficient to colour it. 

 Add two cloves, one blade of mace, a quarter of an 

 ounce of whole pepper, a little salt, cayenne, a clove 



