PBCTINIDiE. — SCALLOP. 97 



into dry bottles ; cork and seal them. Three dozen of 

 natives require 7^ oz. of flour to make them into a 

 paste weighing 11 oz. and when dried 6| oz. To make 

 half a pint of sauce, put 1 oz. of butter into a stewpan, 

 with 3 drachms of oyster powder, and 6 tablespooufuls 

 of milk ; set it on a slow fire, stir it till it boils, and 

 season it with salt ; as a sauce, it is excellent for fish, 

 fowls, or rump-steaks. Sprinkled on bread-and-butter 

 it makes a good sandwich."* 



" Oyster Ketchup. — Pound the fish, and add to each 

 pint of them, 1 pint of sherry wine, 1 oz. of salt, 

 powdered mace 2 drachms, pepper 1 drachm. Boil up, 

 skim, strain ; add to each pint, brandy 2 teaspoonfuls, 

 then bottle. To flavour sauces when oysters are out of 

 8eason."f 



" Oysters au Gratin. — Set a little cream in a pipkin, 

 with a piece of butter (the quantities to be judged ac- 

 cording to the size of the dish), and mingle them gra- 

 dually ; add to this a little anchovy sauce, cayenne, 

 wine, and grated lemon-peel. Pour half of this in a 

 dish, lay in the oysters, and grate over them a little 

 Parmesan cheese and breadcrumbs (not too thick a 

 layer), seasoned in the usual way; then pour over the 

 rest of the cream and butter, and grate another thin 

 layer of Parmesan and breadcrumbs. Set it in a quick 

 oven, or in a Dutch oven."J 



* ' Enquire "Within upon Everything.' 



+ ' Dictionary of Practical Eeceipts,' by &. W. Francis, F.L.Se 



J Maltre Jacques. 



