92 
EDIBLE BRITISH MOLLUSKS. 
of beef, and mix them; season with pepper, salt, and 
mace ; mix up well with the yolks of 8 eggs; shape them 
like sausages, and fry in butter/^'^ 
To make Oyster Sausages . — Take the flesh of the in- ' 
side of a loin of mutton, and chop it as for force-meat, 
and season it with spice; then put to it 50 oysters, 
chopped very small, with a little French bread grated, 
and the yolks of 4 eggs, with a little chopped onion, 
‘ a little beef-suet, and a little lemon-peel. Roll it into 
what form you please, and, if you do not use it, cover it 
up, and it will keep a long time.^^ 
To Mince Oysters . — Take half a hundred of oysters, 
and put them into warm water; when they are ready to 
boil, shift them into cold water ; then drain them, and 
take that part only that is tender. If you mix the flesh 
of carp with your oysters, it will increase your mince, 
and give it a better flavour. Put a bit of butter, 
shred parsley, scallions, and champignons, into a stew- 
pan, and shake them over the fire, add a little flour, and 
moisten them afterwards with a gill of white wine, and 
as much soupe maigre ; then put in your mince, and let it 
stew till the sauce be consumed ; season it agreeably, 
and when you are ready to serve it, put in the yolks of 
three eggs, beat up with some cream. 
Oyster Force-meat .— carefully a dozen of fine 
plump natives, take off the beards, strain their liquor, 
and rinse the oysters in it ; grate 4 ounces of the crumb 
of a stale loaf into light crumbs, mince the oysters, but 
not too small, and mix them with the bread; add an 
ounce and a half of good butter, broken into minute 
bits, the grated rind of half a small lemon, a small salt- 
spoonful of pounded mace, some cayenne, a little salt, 
* Maitre Jacques. f The French Family Cook. 
