40 OYSTERS A LA MODE. 



of essence of anchovy, and twelve drops squeezed 

 from a lemon. Mix all this smoothly over the fire, 

 and stir till smooth and thick as cream ; put in the 

 oysters, warm well through, and add a gill of good 

 cream. Milk will answer instead of cream for 

 ordinary purposes. 



Oyster Sausages. 



Take two dozen oysters, beard them and scald 

 them in their own liquor, chop very fine, and mix 

 with five ounces of bread-crumbs, and three ounces 

 of finely-chopped beef suet ; add half a saltspoon of 

 salt, half of pepper, a dust of cayenne, a trifle of 

 grated nutmeg ; pass all this through a wire sieve, 

 or chop very fine and bind the whole with a whole 



^ZZ 5 P^t i^ o^ o^^ s^d^ f*^^ t'^^'*^ hours to cool and 

 to get firm. Flour the hands and make up into 

 cakes or sausages ; flour and fry in butter. If pre- 

 ferred, they can be thrown into boiling water for 

 three or four minutes, drained and left to get cold, 

 then brushed over with egg and bread-crumbs, and 

 lightly broiled or fried. 



Savoury Oyster Jelly. 



Take a pint of large oysters, and when bearded 

 and the hard parts removed, weigh them, and if 

 they do not weigh a pound, beard some more, till 

 you have the proper weight ; cut them in halves 

 into a stewpan, with their own liquor strained (about 

 half a pint), the strained juice of a lemon, and a 

 teaspoonful of anchovy essence. Let all simmer 

 till all are well amalgamated together, stirring 

 occasionally ; then pass through a sieve. Put one 

 ounce of leaf gelatine into half a gill of water, let 



