94 
EDIBLE BRITISH MOLLUSKS. 
shells are filled^ but before they are put in the oven, is a 
great improvement.’^ 
By lining the dish, and covering the oysters with puff 
paste, this is converted into an Oyster Pie, which makes 
an excellent dish. 
Scalloped Oysters — Ostras en Concha, Spanish recipe. 
— Select the largest shells, and scrub them very clean ; 
put 4 or 6 oysters into each, with their liquor, and cover 
them with breadcrumbs, seasoned with pepper and salt ; 
then place the shells on the gridiron till the fish is 
cooked.” 
Oyster Fritters (2997) . — M ake a batter of flour, milk, 
and eggs ; season with a very little nutmeg. Beard the 
oysters, and put as many as you think proper in each 
fritter.”* 
Oyster Loaves. — Open the oysters, and save the 
liquor ; wash them in it ; then strain it through a sieve, 
and put a little of it into a tosser, with a bit of butter 
and flour, white pepper, a scrape of nutmeg, and a little 
cream, stew them, cut in dice j put them into rolls sold 
for the purpose.”t 
Oyster Pie. — As you open the oysters separate them 
from the liquor, which strain ; parboil them, after taking 
off the beards ; parboil sweetbreads, and cutting them 
in slices, lay them and the oysters in layers ; season 
very lightly with salt, pepper, and mace ; then put half 
a teacupful of liquor, and the same of veal gravy. Bake 
in a slow oven ; and before you serve put in a teacupful 
of cream, a little more oyster liquor, all warmed, but not 
boiled.”t 
Oyster Pie.— Take a large dish, butter it, spread a 
* ‘ Enquire Within iipon Everything.’ f The English Cookery Book. 
X Murray’s ‘ Modern Domestic Cookery.’ 
