The Pytchley book of refined cookery and bills of fare

P.S. — An ounce or two of butter with the livers beaten in it should be incorporated with the same the last moment before masking the fish. OYSTER KABOBS. No. 133. Open three dozen good native oysters, keeping the liquor ; remove the beards and hard substance, and put them in the liquor, cut with a cutter eight pieces of thin fat bacon for each six oysters, the same size as the oysters ; cut six small wooden skewers, about three inches long, put six oysters on each skewer, with a piece of bacon between each oyster and at each end ; mix with some bread-crumbs a tea-spoonful of Searcy Salt ; egg and crumb the kabobs, and put them in a frying basket and fry a nice light brown ; drain and serve in an entree dish with the following sauce. Stew the beards and hard parts in their liquor for five minutes, strain through a fine co- lander and add to it a gill of Brown Sauce (No. 22) made rather thick, a pinch of cayenne pepper and a squeeze of lemon. OYSTERS AND BACON. No. 134. Open three dozen oysters, remove the beards, wrap each oyster in a thin piece of fat bacon, put the whole in a basket and boil one minute in boiling lard ; dry on a sieve, sprinkle with Searcy Salt, and serve very hot. FISH. HZ SCALLOPED OYSTERS. No. 135. Open three dozen oysters, remove the beards, and put them in their liquor and simmer for ten minutes ; strain the liquor into a stewpan, and add three ounces of butter, a salt-spoonful of Searcy Salt, and a squeeze of lemon ; let it simmer, and throw in the oysters, just to set ; fill six scallop shells, having previously buttered them, and sift over each shell sufficient bread-crumbs to make the surface even ; put small pieces of butter on the top of each shell, and put them in the oven, or Dutch oven, for five minutes, and serve. OYSTERS A LA TARTAR. No. 136. Open two dozen fine native oysters, and scald them in their own liquor, and put on a plate to cool. Keep one dozen of the lower shells, and select those which are even at the bottom and will stand steady on a dish. Mix some Mayonnaise Sauce (No. 44), very little vinegar being used, and add some chopped gherkin and capers. Put on the bottom of each shell a little mustard and cress. Remove the beards from the oysters, cut them in half, and place four half oysters in a pyramid shape on the top of the mustard and cress in each shell. Just before serving pour some of the Mayonnaise Sauce over each shell of oysters, and sprinkle a little cayenne on each. Serve on a flat dish, with a napkin on it decorated with parsley. PRAWNS , COQUILLE OF. No. 137. Pick the shells off four dozen prawns, stew them for ten minutes in the oven in a saute pan, with three ounces of butter, four truffles, ten button mushrooms sliced, a salt- spoonful of Searcy Salt, a gill of Consomme (No. 3). Fill six scallop shells which have been well buttered, dress each l 2 148 THE PYTCHLEY COOKERY BOOK over with fried bread-crumbs, put small pieces of butter on each to prevent burning, put them in the oven for five minutes, and serve. FILLET OF PERCH, FRIED. No. 138. Wash, clean, scrape off all the scales from three perch, about one pound each, split down the middle and take all the bones out, dry, flour, egg and crumb, and fry for three minutes in boiling lard. FLOUNDER SOU CHET. No. 139.