Oysters à la mode, or, The oyster and over 100 ways of cooking it

Parboil twelve oysters in their own liquor, beard them, then strain the liquor and cut up the oysters into small dice ; melt a piece of butter in a saucepan, stir in a little flour, add the oyster liquor and the oysters, with salt and pepper to taste, and an eggspoonful of chopped parsley. Take the saucepan off the fire, and stir in the yolk of one Ggg with the juice of half a lemon. When the mixture is cold, divide it into twelve portions ; cut some slices of parboiled fat bacon as thin as possible, to the size of an inch and a half by two and a half inches, and wrap each piece tightly in a piece of bacon. When they are all done, dip them in butter and fry them in plenty of hot lard to a pale golden colour. Drain well from fat on a sieve in front of the fire, and garnish with fried parsley. Huitres au Lit. Take two oysters, roll them in a thin broad slice of fat bacon, fasten them with small silver skewers, and roast the tiny roll before the fire in a Dutch oven. Serve on bread sippets. Make as many as there are persons to eat them. Oysters à la Lucullus. Blanch two dozen large oysters, and having preserved the liquor, wash and beard them ; put them into a stewpan, adding a dozen stewed mushrooms and a sweetbread blanched and cut into slices ; strain the liquor from the sediment, then add a quarter of a pint of strong veal stock, two spoonfuls of ketchup, one spoonful of lemon pickle, cayenne and salt to taste ; thicken with butter and flour, add a spoonful of browning, and simmer gently for ten minutes. Make a potatoe border, and serve the oysters in the centre, with a garnish of curled anchovies and parsley. Little Oyster Souffles k la Sandringham. Petits Souffles d'Huitres a la Sandringham. Beard a dozen large oysters and cut them up into dice, strain the liquor into a basin ; mix two ounces of Vienna flour with two ounces of butter in a stewpan, a tiny dust of cayenne, a little salt, half a pint of milk, and the yolks of three eggs. Stir and mix these thoroughly together, and stir over the fire till it boils ; add the minced oysters and the liquor. Whip the whites of the three eggs with a pinch of salt till very stiff ; then add it to the mixture, mix well together, and fill some little white fireproof china souffle cups with the mixture. Put a few browned bread-crumbs on the top of each souffle, and a very small bit of butter, and bake in a moderate oven for a quarter of an hour. Dish up and serve very quickly. Liver of Herrings with Oysters. Cut some pieces of bread, three inches long and one wide, half an inch deep, hollow out the centre, fry quite crisp ; fill with soft roes of bloaters, with three oysters on each, which must be sauted in butter for a minute or so. Add just one squeeze of lemon, and a sprinkling of cayenne, and serve very hot. Oyster Loaves. Remove a slice from the top of some small loaves, scoop out the crumb from them, and fill them with some oysters just slightly stewed, with butter or cream and a few bread-crumbs ; replace the tops of the loaves, and bake till crisp. The outsides should be glazed with beaten ^gg. Oysters and Macaroni.