42 OYSTERS A LA MODE. 



sprinkle with fine bread-crumbs, lay small pieces of 

 butter on the top, and brown with the salamander. 



Scalloped Oysters a la Francaise. 



Take one dozen and a half oysters, throw 

 them into boiling water over the fire, and let them 

 just bubble up, not boil. Roll them in butter (an 

 ounce of butter for the lot), with a little minced 

 parsley, pepper and lemon-juice. Make some of 

 the deep shells quite clean, arrange the oysters 

 three or four in each, put them on the gridiron, and 

 the moment the liquor bubbles at the side take 

 them up and serve them. 



Scotch Oysters. 



Take one pound of leg of veal, which must be 

 chopped fine and pounded in a mortar ; shred half a 

 pound of beef suet and add to it ; then pound both 

 together to a paste, add three ounces of fine bread- 

 crumbs, two whole eggs beaten, a little grate of 

 nutmeg, and pepper and salt to taste. Shape this 

 mixture into little flat cakes, fry them in butter or 

 bake them ; now put half a pint of gravy in a small 

 saucepan, two or three mushrooms, and one dozen 

 oysters bearded ; thicken with a little flour and 

 butter, bring to the boil, then pour over the cakes 

 and serve. 



Sorrento Oysters. 



Stew some macaroni in gravy till tender, sea- 

 soning with cayenne and salt to taste ; then take 

 equal parts of oysters and macaroni, and chop them 



