European and American cuisine

with a skimmer, and immediately lay the oysters in a pan with cracked ice. Put 1 pint of the oyster liquor in a saucepan ; add 1 pint of vinegar, 6 whole cloves, and 1 teaspoonf ul whole peppers, 2 blades of mace, and 1 even tablespoonf ul salt ; set over the fire, and boil 5 minutes ; remove, and when cold, place the oysters in a stone jar ; pour over the liquor, add 1 fine-sliced lemon without the pits ; cover the jar, and keep in a cool place. Oyster Dumplings. — Put 18 large oysters in a saucepan, add ½ tablespoonful butter, 1 even teaspoonful salt, ⅛ even teaspoonful white pepper, the juice of ½ lemon, set over the fire ; when beginning to boil, remove from fire and set aside to cool. Soil out very thin 4 ounces puff paste or rich pie crust, cut it into 6 square pieces, lay 3 oysters in the center of each square, brush the corners over with beaten egg, inclose the oysters in the paste, and press the 4 corners together ; rinse a tin pan with cold water, place the dumplings into it, brush over with beaten egg, and bake light brown in a hot oven. In the meantime melt 1 tablespoonful butter, add 1 tablespoonf ul flour, stir 3 minutes ; add 1 cupful oyster liquor and 1 cupful cream or milk, ⅛ teaspoonful salt, ½ teaspoonful white pepper, and the broth in which the oysters were cooked ; boil 5 minutes, then strain, and serve with the dumplings. Oyster Croquettes. — Place 20 large oysters with their liquor in a saucepan over the fire ; let come to a boil ; remove, and when cold chop fine. Melt 1 ounce butter in a saucepan, add 1 tablespoonful flour, stir and cook a few minutes ; add 1 cupful oyster liquor, cook 5 minutes ; add the chopped oysters, 1 even teaspoonful salt, ¼ teaspoonful white pepper, ⅛ teaspoonful English mustard, stir for a few minutes over the fire ; add 1 tablespoonful fine-chopped parsley, stir a few minutes; then add the yolks of 3 eggs, turn the preparation on to a fiat dish, and set in a cool place. When cold, form the mixture into cork-shaped croquettes, dip them in beaten egg, and roll in fresh grated bread crumbs. Place a frying pan over the fire, with ¼ tablespoonful lard, ¼ tablespoonful butter (or fry in hot fat) ; when hot put in as many croquettes as will conveniently go in ; fry light brown on both sides. Serve with either béchamel, Tartar, or tomato sauce, or with sauce & I'allemande. Oyster Chops. — Form the aboye mixture into chops, and finish the same as croquettes. Oyster Farci. — Prepare 6 ounces of chicken forcemeat ; place 18 large oysters in a saucepan over the fire ; add the juice of ½ lemon, 1 teaspoonf ul seasoning salt, 1 ounce butter, Ys cup of their own juice ; let come slowly to a boil ; remove ; when cold, drain and dry on a napkin. Spread the chicken forcemeat over both sides of the oysters, dip each in beaten egg, roll in fresh grated bread crumbs, and fry in hot fat to a fine color. Arrange the oysters nicely on a warm dish, garnish with fried parsley, and serve.