SAGotyr OF Oystbbb. — Place a saucepan with 1 quart large oysters over the fire, let come to a boil, lift out with a skimmer, lay on a dish, remove the beards, and set the oysters aside. Melt 2 ounces butter in a saucepan, add lYf tublespoonful flour, stir and cook 2 minutes, add Y, pint white broth, Y^ pint of the oyster liquor, Vt can mushrooms, 2 tablespoonfuls white wine, 1 even teaspoonful salt, Va teaspoonful pepper, cook 15 minutes ; then draw the sauce- pan to side of stove. Mix the yolks of 2 eggs with the juice of Yt lemon, add it slowly to the sauce ; add the oysters, let it get hot, but not boil. Prepare also 12 fish forcemeat balls✪ Sauté of Oysters, boil in salted water, lay in center of dish, pour the oyster ragoflt over it, and serve. Fillet of Flounder & la Fran^alse.— Remove the fillets from 2 medium-sized flounders, season with 1 even tablespoonful salt, fold the fillets double, and lay them in a small buttered baking pan ; sprinkle over 1 fine-chopped onion and Ys cupful fine-chopped mushrooms ; add Yt cupful white wine ; set the pan aside for Ys hour. Place the bones, head, and skin of the fish in a sauce- pan, cover with cold water, add a few slices of carrot, 1 sliced onion, 6 whole peppers, 1 even teaspoonful salt, and a bouquet, boil 20 minutes ; then strain through a napkin ; add sufficient of this broth to cover the fillets. Place the pan over the fire, as soon as it commences to boil set in the oven, cook slowly 8 minutes ; when 154 SEA FOOD, Btc. done retnOTe the fillets with a skimmer to a warm dish, and strain the broth. Melt 1 tablespoon! ul butter in a saucepan ; add 1 table* spoonful flour, stil" 3 minutes ; then add Vi cupful of the fish broth, Yt cupful white broth, 1 cupful oyster liquor, cook 5 minutes ; mii the yolks of 2 eggs, with the juice of V^ lemon, add it slowly to the sauoe, draw the saucepan to side of stove, and add Vt tablespoonful butter in small pieces. Place 1 dozen llM:ge oysters without their liquor in a saucepan, add 1 tablespoonful lemon juice, Vt even tea- spoonful seasoning salt, cook 2 minutes ; add Vg pint shrimp tails, pour over a few spoonfuls of the sauce, and keep warm* Arrange the fillets nicely on a round or oval-shaped hot dish and lay the oysters and shrimps in a circle around them, pour the sauce over, and serve^ Fillet of Sole with Tartar Sauce.— Procure the fillets from 2 soles, each weighing about lYi pound, wash and wipe them dry with a clean towel, season with 1 tablespoonful seasoning salt, equally distributed over each fillet ; lay them in a covered dish with 1 sliced onion, 3 sprigs of parsley, 1 sprig of thyme, and the juice of 1 lemon or lime ; cover and let it stand V, hour. Twenty min- utes before serving wipe the fillets dry with a towel and dust lightly with fiour ; crack 2 eggs in a bowl and beat until light, take each fillet on a fork, dip first into the beaten egg, then roll into grated bread crumbs ; when all are prepared in this way place a frying pan with 2 tablespoonf uls lard or fa✪ Fillet of Sole with Tartar Saucet over the fire ; as soon as hot put in as many fillets as will conveniently lie in the pan without crowding each other ; fry light brown on both sides ; arrange the fillets on a warm dish and serve with Tartar sauce.

AI-modernized reading of the original text

Ragout of Oysters. — Place a saucepan with 1 quart large oysters over the fire, let come to a boil, lift out with a skimmer, lay on a dish, remove the beards, and set the oysters aside. Melt 2 ounces butter in a saucepan, add 1 1/2 tablespoonfuls flour, stir and cook 2 minutes, add Y, pint white broth, Y^ pint of the oyster liquor, Vt can mushrooms, 2 tablespoonfuls white wine, 1 even teaspoonful salt, Va teaspoonful pepper, cook 15 minutes ; then draw the saucepan to side of stove. Mix the yolks of 2 eggs with the juice of Yt lemon, add it slowly to the sauce ; add the oysters, let it get hot, but not boil. Prepare also 12 fish forcemeat balls, boil in salted water, lay in center of dish, pour the oyster ragout over it, and serve. Fillet of Flounder à la Française.— Remove the fillets from 2 medium-sized flounders, season with 1 even tablespoonful salt, fold the fillets double, and lay them in a small buttered baking pan ; sprinkle over 1 fine-chopped onion add 1/8 cupful fine-chopped mushrooms ; add Yt cupful white wine ; set the pan aside for Ys hour. Place the bones, head, and skin of the fish in a saucepan, cover with cold water, add a few slices of carrot, 1 sliced onion, 6 whole peppers, 1 even teaspoonful salt, and a bouquet, boil 20 minutes ; then strain through a napkin ; add sufficient of this broth to cover the fillets. Place the pan over the fire, as soon as it commences to boil set in the oven, cook slowly 8 minutes ; when done remove the fillets with a skimmer to a warm dish, and strain the broth. Melt 1 tablespoonful butter in a saucepan ; add 1 tablespoonful flour, stir 3 minutes ; then add Vi cupful of the fish broth, Yt cupful white broth, 1 cupful oyster liquor, cook 5 minutes ; mii the yolks of 2 eggs, with the juice of V^ lemon, add it slowly to the sauce, draw the saucepan to side of stove, and add 1/4 tablespoonful butter in small pieces. Place 1 dozen large oysters without their liquor in a saucepan, add 1 tablespoonful lemon juice, Vt even teaspoonful seasoning salt, cook 2 minutes ; add 1/8 pint shrimp tails, pour over a few spoonfuls of the sauce, and keep warm* Arrange the fillets nicely on a round or oval-shaped hot dish and lay the oysters and shrimps in a circle around them, pour the sauce over, and serve. Fillet of Sole with Tartar Sauce.— Procure the fillets from 2 soles, each weighing about lYi pound, wash and wipe them dry with a clean towel, season with 1 tablespoonful seasoning salt, equally distributed over each fillet ; lay them in a covered dish with 1 sliced onion, 3 sprigs of parsley, 1 sprig of thyme, and the juice of 1 lemon or lime ; cover and let it stand V, hour. Twenty minutes before serving wipe the fillets dry with a towel and dust lightly with fiour ; crack 2 eggs in a bowl and beat until light, take each fillet on a fork, dip first into the beaten egg, then roll into grated bread crumbs ; when all are prepared in this way place a frying pan with 2 tablespoonf uls lard or fat over the fire ; as soon as hot put in as many fillets as will conveniently lie in the pan without crowding each other ; fry light brown on both sides ; arrange the fillets on a warm dish and serve with Tartar sauce.

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Fillet of Sole FarciFillet of Flounder à la FrançaiseFillet of Sole or Flounder à la YenltlenneSauté of OystersFillet of Sole with Tartar Sauce

European and American cuisine