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

ounce of butter smoothly in a stewpan with half an ounce of flour, add the oyster liquor, a dust of cayenne, a teaspoonful of anchovy sauce, a grate of nutmeg, and a gill of milk. Stir these ingredients over the fire until the sauce is smooth and thick ; lift the pan off the fire for a minute, and add a teaspoonful of good gravy, the yolks of two eggs wellbeaten, and a teaspoonful of lemon-juice. Stir the sauce again over the fire till the eggs are set. Then add the oysters, let them get quite hot, spread the mixture upon a plate about one and a half inches thick, and put it aside to get cold. Strew some finely-grated bread-crumbs on a board, divide the oyster mixture into equal sized parts, roll these to the shape of balls, and bread-crumb them, and fry them in hot fat till crisp and of a pale colour. Pile them up on a napkin and garnish with fried parsley. Curried Oysters. Kari aux Huitres. Put one to two ounces of butter into a saucepan ; when it boils add an onion cut in very thin slices, let it fry ; then stir in one to two tablespoonfuls of curry powder according to the quantity you wish to have ; make it smooth, stirring with a wooden spoon ; add your stock with oyster liquor in it quite hot. Mix well, cover the pan, and let the whole boil. Now put in the oysters, and the strained juice of half a lemon. Let this simmer gently, stirring now and then with a wooden spoon, and serve very hot. Boiled rice should be served in another dish. Indian Oysters Curried. Huitres a I'lnde. Open and beard two dozen large oysters and preserve their liquor. Mince an onion finely, and fry it in an ounce of butter till tender. Stir into it a heaped dessertspoonful of curry powder, add a little more butter, and pour in gradually a gill of nicely seasoned stock. When the mixture boils stir in some desiccated cocoa-nut, about a tablespoonful, and a small sour apple finely minced. Simmer gently till the apple is dissolved ; then thicken the gravy with a little flour, and season with pepper and salt. Put in the oysters with their liquor, and half of the milk of a cocoa-nut. Let all this stew for a few minutes, stirring it gently all the time ; then add a teaspoonful of strained lemon-juice. Serve with a border of boiled rice. Oyster Cutlets. Cotelettes d'Huitres. Take half a pound of lean and nicely cooked veal, two ounces of butter, half a pound of large stewing oysters. After the beards have been cut away, mince all very small, and pound in a mortar. Soak three tablespoonfuls of bread-crumbs in the liquor of the oysters, and mix with veal mixture ; season with salt, pepper, a dust of cayenne, the juice of half a lemon ; add the beaten yolks of two eggs to the above, and mix all thoroughly. Make up in the shape of small cutlets, and breadcrumb them, and fry them. Drain well, and serve in a circle with fried parsley in the centre. Oyster Cutlets a la Chef. Cotelettes d'Huitres a la Chef.