62 



THE OYSTEE. 



the juice of which must be squeezed into the sauce. Now add 

 some thick melted butter, toss it together, and boil it up." 



I am bound to admit that my own opinion coincides 

 with that of Dr. Kitchener, and would only add that no 

 trouble is too great to render the sauce perfectly smooth, 

 and that no niggard hand should have the supplying 

 it for the table. 



6. Large Oysters Broiled.— Take the largest and finest 

 oysters you can get, such as you find in the West of England 

 and in America ; clean the gridiron as if a fairy had done the 

 work for Cinderella in her sleep ; rub the bars with fresh butter, 

 and set it over a clear fire, quite free from smoke ; then place 

 the oysters upon it, being careful not to let them burn, and 

 when done on one side, turn them quickly on the other with a 

 fork. Put some fresh butter in the bottom of a hot dish, and 

 lay the oysters upon it, sprinkling them slightly with pepper. 

 They must be served quite hot with fried parsley. 



7. Oysfer Pie.— Having buttered the inside of a deep dish, 

 spread a rich paste over the sides and round the edge, but not 

 at the bottom. The oysters should be as large and fine as pos- 

 sible, and when opened drain off part of the liquor from them. 

 Put them into a pan, and season them with pepper, salt, and 

 spice, and stir them well with the seasoning. Pour the oysters 

 with their liquor into the dish, and strew over them the yolks 

 of eggs chopped fine and grated bread. EoU out the M of the 

 pie, and put it on, crimping the edges handsomely. Take a 

 smaU sheet of paste, cut it into a square, and roU it up. Cut 

 it with a sharp knife into the form of a double tulip. Make a 

 sHt in the centre of the upper crust, and stick the tuhp in it. 

 Cut out some large leaves of paste, and lay them on the Kd, 

 and bake the pie in a quick oven. 



Another way of preparing this favoui'ite French dish 



