OSTREADtE. 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.^^f 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 oflp ; 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 ‘ Modern Cookery.’ f Francatelli’s ‘ Cook’s Gruide.’ 
