THE OYSTER. 59 



4. Scolloped Oysters.— Ope-a the oysters, put them in a basin, 

 with their own liquor ; put them into a small deep dish, or 

 some of them, if preferred, into scollop shells ; strew over them 



few crumbs of bread, and lay a slice of butter on them ; then 

 more oysters, bread crumbs, and a slice of butter on the top ; 

 put them into a Dutch-oven to brown, and serve them up. 



5. Oyster Soups.— (Each of the following is calculated for one 

 jerson). 



(a). The English Soup.— Take one pound of good lean beef, half 

 1, pound of raw lean ham, much parsley, and carrot roots, and a 

 ew onions ; cut all in very small pieces, and burnish it into a 

 lark-brownish colour with spices, bay-leaves, whole pepper 

 .nd butter : after having boiled this with water for five hours, 

 >our it through a hair sieve, and then put to it a little brown 

 lour, and two ounces of Sherry or Madeira, and after ha\Tng 

 ■oiled again for an hour, take all the fat clean off, and put into 

 : the oysters with their beards and liquor, and with cayenne 

 epper; all this is to be boiled up again, and then served, 

 'his soup is to be recommended, especially in winter when it 

 ! very cold. For invalids, the wine, spices, and pepper are 

 mitted. This soup is valuable for convalescents, being very 

 :rengthening and nourishing. 



(b). The American Soup>.— Take half a pint of good fresh milk, 

 r cream if possible ; three ounces of good butter ; boil this 

 )gether, beat it up with the yolks of three eggs, and put into 



six or twelve oysters with their beards and Hquor ; boU this 

 p again, and in serving it up put into it a little cayenne pep- 

 3r and a few drops of lemon juice. This soup is delicate ; but 

 3 prejudice ! Everybody must try it first. For invaHds, but- 

 r, eggs, and pepper are omitted. 



(c). The Holstein Soup.— Take good beef-stock, one-eighth 



a pound of Sherry or Madeira, burnt flour, and proceed as 

 ith (a.) ; and then beat it up with the yolks of two or three eggs, 

 'he beard and the liquor must always be made use of, as they 

 ipart the strongest flavour of the oyster.) 



6. Oyster Sauce.— I cannot do better than copy Dr. Kitchener's 



E 2 



