Mrs. Maclurcan's cookery book

Mode. — Select very big oysters put in a small stewpan, pour over them a small quantity of the oyster liquor, but not a drop of water, add a lump of butter, pepper and salt, place the cover on and heat thoroughly, then stir in the white sauce, which must be hot and very thick. A 12 large oysters Pepper and salt 100— OYSTEE SAUTE. Butter Buttered toast Chopped parsley. 101— PANNED OYSTEES. 1 doz. oysters Butter Parsley Pepper and salt 2 tablespoon fuls thick white sauce Croutons of bread. Oysters. spoonful of rich cream is a great improvement. Have ready fried and hot some round croutons of bread, place a spoonful of the mixture on each, garnish with chopped parsley and serve very hot. 102— OYSTER COCKTAIL (Another Way). ^ a pt. tomato sauce (Mac- ^ a pt. anchovy sauce 1 teaspoonful cayenne pep- 2 tablespoonfuls of Wor- MoDE. — Put all the ingredients into a basin and mix thoroughly, then bottle off and you have it ready for use ; this will keep for months. Put about six oysters into a small plate or glass and cover with this mixture. Juice of 6 lemons per cestershire sauce Oysters. CRABS. 103— CEABS. Crabs should always be bought alive, because if a crab dies before it is cooked it is not safe to eat. Moreover, you must kill a crab before you put it into the boiling water ; if you put it in alive, it will cast all its legs and claws, and the water gets into the body and spoils the flesh. To kill it you run a skewer down between the eyes. 104— TO BOIL CRABS. Mode. — Kill them and put them into boiling water with a handful of salt ; allow to boil twenty minutes or until quite red, 105— HOT DRESSED CRAB. 1 crab Butter Vinegar Mustard Pepper and salt. Mode. — Pick all the flesh out and mix it in a basin with about a tablespoonful of butter, a saltspoonful of mustard, a little cayenne and salt, put into scalloped shells, then moisten it all with vinegar. Cover with breadcrumbs and bake. 106— SCALLOPED CEAB. The flesh of 1 crab J pt. white sauce Cayenne and salt Breadcrumbs Butter Juice of J a lemon Mode. — Pick the flesh from the crab, mix with a cupful of white sauce, cayenne and salt to taste, and a • little lemon ; put into the scalloped shells or patty pans, cover with breadcrumbs and a little butter, and bake until brown, or brown with salamander. Crabs. 107— CRAB MAYONNAISE. 1 crab 1 lettuce A cupful mayonnaise And garnishing 2 hard-boiled eggs Few capers. Mode. — Pick the crab, put into the centre of a salad bowl, then fill around with broken lettuce, not too small. Pour over the mayonnaise (recipe found among the salad dressings), chop up a couple of hard-boiled eggs and a few capers, and sprinkle over the top. 108— CRAB QUENELLES. Flesh of 1 crab 2 ozs. butter 2 ozs. breadcrumbs 1 tablespoonful of anchovy 4 eggs sauce A little cayenne Juice of J a lemon Salt and pepper. Mode. — Take the meat of a good-sized crab, break it very small and mix with two ounces of butter and as many of breadcrumbs (which have been soaked in water and wrung in a cloth), season with cayenne, lemon, nutmeg, and a tablespoonful of anchovy sauce, add two eggs and yolk of one, and mix thoroughly over the fire. Let the mixture become cold, then shape into neat balls, dip into well beaten egg and breadcrumbs and fry in boiling fat. Serve with fresh parsley. 109— CRAB ENTREE.