PECTINIDiE.— -SCALLOP. 
97 
into dry bottles ; cork and seal them. Three dozen of 
natives require 7i oz. of flour to make them into a 
paste weighing 11 oz. and when dried 6J oz. To make 
half a pint of sauce^ put 1 oz. of butter into a stewpan^ 
with 3 drachms of oyster powder^ and 6 tablespooiifuls 
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 
season.”t 
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.”{ 
* ^ Enquire Within upon Everything.’ 
t ‘ Dictionary of Practical Keceipts/ by G-. W. Francis, P.L.S* 
X Maitre Jacques. 
H 
