22 OYSTERS A LA MODE. 



of garlic, a spoonful of essence of anchovy, and a 

 glass of port wine ; boil all together for ten 

 minutes. Strain, and when cold put into well- 

 corked small bottles. 



Oyster Ketchup (White). 



Take half a pint of fresh oysters, beard them, 

 and boil them gently in their own liquor until all 

 the goodness is drawn out of them. Strain them 

 and put the liquid into a stewpan with half a pint of 

 sherry, six anchovies, a teaspoonful of lemon-juice, 

 and a dozen peppercorns. Let them simmer for 

 half an hour, then strain. Now add two shalots, and 

 boil again for a quarter of an hour, let it get cold, 

 add a teaspoonful of brandy, and when cold, bottle 

 it and resin the corks. 



Oyster Kromeskis. 



Parboil twelve oysters in their own liquor, 

 beard them, then strain the liquor and cut up the 

 oysters into small dice ; melt a piece of butter in a 

 saucepan, stir in a little flour, add the oyster liquor 

 and the oysters, with salt and pepper to taste, and 

 an eggspoonful of chopped parsley. Take the 

 saucepan off the fire, and stir in the yolk of one 

 Ggg with the juice of half a lemon. When the 

 mixture is cold, divide it into twelve portions ; cut 

 some slices of parboiled fat bacon as thin as 

 possible, to the size of an inch and a half by two 

 and a half inches, and wrap each piece tightly in a 

 piece of bacon. When they are all done, dip them 

 in butter and fry them in plenty of hot lard to a 

 pale golden colour. Drain well from fat on a sieve 

 in front of the fire, and garnish with fried parsley. 



