THE OTSTEE. 61 



foyer's " barbarous" method of preparing oyster sauce, 

 ivhich was introduced by him at the Keform Club in 

 1852:— 



' Mix three ounces of butter in a stewpan with two ounces 

 )f flour, then blanch and beard three dozen oysters, put the 

 jysters into another stewpan, add beards and liquor to the 

 lour and butter, with a pint and a half of milk, a teaspoonful 

 )f salt, half a salt-spoonful of cayenne, two cloves, half a blade 

 )f mace, and six peppercorns ; place it over the fire, keep 

 stirring, and boil it ten minutes, then add a tablespoonful of 

 ssence of anchovies, and one of Harvey sauce ; pass it through 

 hair-sieve over the oysters ; make the whole very hot without 

 ooiling, and serve. A less quantity may be made, using less 

 proportions." 



He also gives the following : — 



" Put a pint of white sauce into a stew-pan, with the liquor 

 and beards of three dozen oysters (as above), six peppercorns, 

 two cloves, and half a blade of mace ; boil it ten minutes, then 

 add a spoonful of essence of anchovies, a little cayenne and salt 

 if required ; pass it through a tammy, or hair- sieve, over the 

 oysters, as in the last." 



This is somewhat similar to that given in that most 

 useful pennyworth " The Family Herald Economical 

 Cookery," which is also preferred by many, and is as 

 follows : — 



•' Simmer the oysters in their own liquor till they are plump : 

 strain off" the Hquor through a sieve, wash the oysters clean, 

 and beard them ; put them into a saucepan, and pour the 

 liquor over them, taking care you do not pour in any of the 

 sediment ; add a blade of mace, a quarter of a lemon, a spoon- 

 ful of anchovy liquor, and a bit of horseradish ; boil it up 

 gently, then take out the horseradish, the mace, and the lemon, 



