Cassell's dictionary of cookery

flour, the strained oyster-liquor, and a quarter of a pint of milk or cream. Add half a teaspoonful of anchovy, a pinch of cayenne, and a grate or two of nutmeg, and stir the sauce over the fire for a quarter of an hour. Let it cool for a minute, then mix in the well-beaten yolks of two eggs, a table-spoonful of finely-chopped parsley, a tea-spoonful of lemon- juice, and the oysters. Keep stirring over a gentle fire for four or five minutes, then put the mixture in the shells, cover them thickly with finely-grated bread-crumbs, moisten with clarified butter, place them in a Dutch oven before a clear fire, and let them remain until they are equally and lightly browned. Serve very hot. Time, altogether, half an hour. Probable cost of oysters. Is. 6d. to 3s. per dozen. Sufficient for four or five persons. Oysters, Scalloped (another way). — Open and beard two dozen oysters. Put the liquid into a saucepan, with an inch of thin lemon-rind, half a grain of cayenne, and half a blade of mace, and when it boils strain it over the oysters, and let these remain in it until they are quite cold. Mix three ounces of fine breadcrumbs with half a tea-spoonful of grated nutmeg and a little salt and pepper. Drain the oysters from the liquid, and season them with a little pepper. Butter the scallop-shells, and sprinkle some bread-crumbs over them. Fill them up with alternate layers of oysters, seasoned bread-crumbs, and small pieces of butter ; pour in a little of the oyster liquor, and finish with a thick layer of bread-crumbs, softened with butter. Put the shells into a quick oven, or into a Dutch oven, before a brisk fire, and bake until they are lightly and equally browned. Serve very hot. Time, a quarter of an hour to bake. Probable cost of oysters. Is. 6d. to 3s. per dozen. Sufficient for four or five persons. Oysters, Scalloped (a simple method). — Open and beard a dozen oysters, and wash them in their own Hquor. Scrape the deep shells, and cleanse them thoroughly. Put an oyster in each one, season it with salt and pepper, and sprinkle bread-crumbs thickly upon it. Put some little pieces of butter on the top, arrange the shells in a dish, and bake in a quick oven, or in a Dutch oven, before a brisk fire, until they are lightly and equally browned. Serve very hot. Time to bake, about a quarter of an hour. Probable cost of oysters. Is. 6d. to 3s. per dozen. Sufficient for one or two persons. Oysters, Soup of. — Scald two dozen oysters in their own liquor; beard them, cut them into halves, and put them into a soup tureen. Place the beards into a stewpan with a pint of white stock or milk, and the oyster liquor ; let them boil for a quarter of an hour, then strain the liquid, let it stand a few minutes, and before using pour it gently away from the sediment which will have settled at the bottom of the vessel. Dissolve two ounces of butter in a stewpan, mix two ounces of flour smoothly with it, add the stock in which the beards were boiled, and half a pint of thick cream. Season the soup with a pinch of cayenne, a little grated nutmeg, and a tea-spoonful of OYS ( 498 OYS