OSTREADiE. OYSTER. 
91 
A Ragout of Oystei^s — Ostras Guisadas, Spanisli re- 
cipe. — Put the liquor of the oysters into a saucepan, 
with strong broth, and warm it ; salt to your taste ; then 
add the oysters, and a chopped anchovy or two ; let 
them simmer, but not boil; serve with chicken, or white 
meat.^’ 
‘^Grilled Oysters. — Open and detach the largest oys- 
ters ; place upon each a small piece of butter, well mixed 
with finely chopped parsley and spices ; place them on 
the gridiron, and when they begin to boil serve them 
on a dish ; or else, detach the oysters from their shells, 
and let them simmer in their liquor ; take them out, 
and let them be placed again over the fire, with a piece 
of batter, parsley, some pepper, and a little lemon-juice. 
Put 4 oysters into each shell (after it has been well 
cleansed), and place the shell on the gridiron again for 
a few minutes, taking care not to let them boil up.^^* 
To Roast Oysters (206) .-—Place the oysters unopened 
between the bars of a fire, or in a charcoal stove. They 
require about six or eight minutes^ time.^^t 
Oysters — Ostras d la Pollada, Spanish recipe. — Take 
oysters out of their shells, and blanch them in boiling 
water; then throw them into cold water, and take them 
out and let them drain. Put into a saucepan a piece of 
butter mixed with flour, parsley chopped fine, and mush- 
rooms ; warm this over the fire, and add sufficient broth 
to moisten it, and when it is thickened sufficiently, add 
the oysters, seasoned with pepper and salt, and let the 
whole boil. The moment before serving, add the juice 
of a lemon, or a little vinegar.^^ 
Oyster Sausages. — -Mince a pint of oysters, scalded so 
as to make them hard, and also a pound of lean sirloin 
* La.Cuisiniere de la Campagne. f The English Cookery Book. 
