198 
EDIBLE BRITISH MOLLUSKS. 
Ostras asadas, or fried oysters, 
89. 
Ostras en concha, scalloped oysters, 
93. 
Ostras en escabechados, pickled 
oysters, 95. 
Ostras guisadas, ragout of oysters, 
90. 
Ostras a la Pollada, 90. 
Ostreadffi, 68. 
Ostrea edulis, 68. 
Ostrea Virginica at Cadiz, 80. 
Ostrea Virginica on the French 
coast at Arcachon, 81. 
Ostrea Virginica discovered by Sir 
Gr. Wilkinson at Tenby, 81. 
Otaria, 114. 
Otter-shell, Lutraria maxima, 101. 
Oursin comestible, 178. 
Om’sin livide, 179. 
Oursin melon, 179. 
Ova, or Mytilus modiolus, 52. 
Oxhorn cockle, 42. 
Oxhorn cockles prized by the Brix- 
ham fishermen, 43. 
Oyster, 68. 
Oyster of Abydus, 70. 
Oyster atlets, 87. 
Oyster atlets curried, 87. 
Oyster baskets in Paris, 80. 
Oyster bed in Glenluce Bay, 76. 
Oyster beds off Hayling and Ports- 
mouth, 73. 
Oyster bed in Lough Swilly, 75. 
Oysters, charity, 61. 
Oysters for consumptive people, 
82. 
Oysters from Cornwall, 74. 
Oysters of Cyzicus, 69. 
Oysters fattest at the full of the 
moon, 81. 
Oyster forcemeat, 92. 
Oysters, to fry, 89. 
Oysters, fried, another way, 89. 
Oyster fritters, 93. 
Oysters au Gratin, 96. 
Oysters, grilled, 90. 
Oysters will not grow in the Baltic, 
83. 
Oyster heaps at Creggauns, in Ty- 
rone, 83. 
Oyster ketchup, 96. 
Oyster loaves, 93. 
Oysters, minced, 91. 
Oysters, mussels, and periwinkles 
at Leigh, 71. 
Oyster pie, 94. 
Oyster powder, 95. 
Oyster sauce, 86. 
Oyster, brown sauce, 86. 
Oyster sausages, to make, 91. 
Oyster sausages, 91. 
Oysters, scalloped in the old wav, 
92. 
Oysters scalloped, 92. 
Oysters always in season at New 
York, 81. 
Oysters from Colchester sent to 
Leicester and Walsingham in 
Queen Elizabeth’s reign, 71. 
Oyster-shells for holy-water, 82. 
Oyster-shell island on the east 
coast of Corsica, 82. 
Oyster-shells as manure, 82. 
Oyster-shells used by the Romans 
as toothpowder, 82. 
Oyster soup, 84. 
Oyster soup with fish stock, 85. 
Oyster soup another way, 85. 
Oyster trade in the vicinity of New 
York, 81. 
Paignton method of cooking Car- 
dium rusticum, 38. 
Palostrega, 139. 
Palourde, or Tapes, 144. 
Palourde, or scallop, 101. 
Pandore oysters, 76. 
Parisians eat snails for breakfast. 
19. 
Patella athletica, 121. 
Patella vulgata, 117. 
Patelle, or limpet, 121. 
Patellidse, 117. 
Patellidge eaten by the ancients, 
120 . 
Pearls called bones or stones by 
Greek authors, 55. 
Pearls said to be congealed dew- 
drops, 30. 
Pearl fishery on the coast of Co- 
lumbia, 60. 
