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

Mix about half a pound of veal with the same weight of large stewing oysters ; chop all very finely and then pound them together in a mortar, adding two ounces of finely-chopped veal suet and three tablespoonfuls of bread-crumbs which have been soaked in the oyster liquor. Season with a little salt, white pepper, and a teaspoonful of lemonjuice. Now add the beaten yolks of two eggs, and mix thoroughly, pounding a little more, and make up into the shape of small cutlets. Fry them in butter, after dipping them in beaten egg and breadcrumbs. Drain them well, and send to table very hot. Garnish with sprigs of parsley, and slices of lemon cut into fancy shapes. Devilled Oysters. Huitres au Diable. When the oysters are opened (choose large ones) retain them and their liquor in the deep shell. Insert cayenne pepper and salt to taste, and put the shells on a gridiron with a piece of butter on the top of each oyster. With a clear bright fire it will take three to four minutes to cook them. Brown bread and butter should accompany them. Dutch Oysters. Huitres a la Flamande. Roll rock oysters in yolk of egg, then dip them in grated bread-crumbs, and white pepper one by one and fry them in butter. Serve with white sauce in which the liquor from the oysters has been strained, and the juice of a lemon. Oyster Etiquettes. Etiquettes d'Huitres. Open two dozen oysters and put them in a basin ; chop a small bunch of parsley very fine. Mix with it a little minced lemon-peel, a quarter of a nutmeg grated, a dust of cayenne, the crumb of a French roll grated fine ; beat the yolks of three eggs, dip each oyster separately into this, and then roll them in bread-crumbs until they are thoroughly encased ; put three ounces of butter into a Dutch oven before a brisk fire, and when the butter is melted, arrange the oysters on the tray of the oven, and keep them turned till they are perfectly browned. Serve them with bread and butter cut very thin, and a stick of celery. Fleur of Oysters au Cordon Bleu. Fleur d'Huitres au Cordon Bleu. Butter a round flower shape, and place it on a buttered paper in a baking tin ; then line it with a mixture of four ounces of Vienna flour mixed into a stiff paste with two ounces of butter, one egg, a teaspoonful of lemon-juice, and a dust of cayenne, or a little green colouring mixed with a little cold water, and line the flower shape with it, and put in a buttered paper cut to its shape ; fill this with barley, and cook it in the oven for a quarter of an hour ; then take out the barley, fold a band of paper round the shape as if it were a souffle, and fill up the flower with the following preparation. One ounce of flour, one ounce of butter, a little cayenne, a dessertspoonful of strained lemon-juice, two yolks of eggs, a tablespoonful of cream, half a gill of chablis, six drops of anchovy sauce ; stir all these over the fire till they boil. Then mix in four boned anchovies chopped very small, two dozen oysters that have been scalded in their own liquor, and the whipped whites of two eggs. Pour this into the mould, and sprinkle over a few breadcrumbs and some butter broken in pieces on the top, and bake for twenty minutes. Garnish with parsley sprinkled on the top, and slices of lemon on the dish. Fillets of Soles with Oysters.