OSTREAD^. OYSTER. 93 



and a large teaspoonful of parsley. Mingle these ingre- 

 dients well, and work them together with the unbeaten 

 yolk of an egg, and a little of the oyster liquor, the re- 

 mainder of which can be added to the sauce, which usually 

 accompanies this force-meat."* 



" Scalloped Oysters. — Scald and beard some dozens 

 of oysters ; strain the liquor into a stewpan, and 

 add thereto 2 oz. of butter, mixed or kneaded with 

 2 oz. of flour, a little cream, anchovy, nutmeg, and 

 cayenne; stir the sauce over the fire to boil, and reduce 

 for ten minutes ; then add a couple of yolks of eggs, and 

 a little lemon-juice, and some chopped parsley ; add the 

 oysters, cut each into halves ; stir all together over the 

 fire for a few minutes, and fill some scallop-shells with 

 this preparation ; cover them over with a thick coating 

 of fried breadcrumbs ; place them on a baking-sheet in 

 the oven for five minutes, and serve hot."t If you have 

 no scallop-shells, the deep shell of the oyster, well 

 scoured, will serve the purpose. 



Many people, however, who prefer the real taste of 

 the oyster, and do not like to conceal it beneath that of 

 spice, prefer the old-fashioned way of scalloping oysters, 

 which is as follows : — 



" Old way of Scalloping Oysters. — Beard the oysters ; 

 scald the beards in the liquor from the fish, then strain 

 them oif ; lay alternate layers of breadcrumbs, oysters, 

 and small bits of butter in the shells, very slightly pep- 

 pering them as you proceed. Pour the liquor in which 

 you scalded the beards over them ; put them into the 

 oven till nicely browned, and if you find the colour not 

 bright enough put them before the fire for a few minutes, 

 or salamander them. A little cream, added after the 

 * Miss Acton's ' Modem Cookery.' t Francatelli's ' Cook's Guide.' 



