The thorough good cook

Make a batter as for pancakes, seasoned with grated nutmeg, white pepper, and salt, and add some finely grated bread-crumbs, dip in the oysters, and fry them of a light brown in beef dripping. 99. Fried Oysters : Another Way. Dip them into the white of an egg beaten uj), roll them in finely-grated bread-crumbs, seasoned with grated nutmeg, pepper, salt, and proceed as directed above. 100. Stewed Oysters. With a quart of oysters and their liquor strained, put a glass of white wine, one anchovy bruised, seasoning with white pepper, salt, a little mace, and a bunch of sweet herbs ; let all stew gently for a quarter of an hour. Pick out the bunch of herbs, add a quarter of a pound of fresh butter, kneaded in a tablespoonful of flour, and stew the oysters ten or twelve minutes. Serve them garnished with bread sippets and cut lemon. Or they may be stewed simply in their own liquor, seasoned with salt, pepper, and grated nutmeg, and thickened with cream, flour, and butter. 101. Roast Oysters. Large oysters, not opened. A few minutes before they are wanted, put them on a gridiron over a moderate fire. When done, they will open; do not lose the liquor that is in the shell with the ovster. Serve them hot on a napkin. 102. Broiled Oysters. Dip twenty-four large and freshly opened oysters in half bread-crumbs and half biscuit powder ; flatten them with the hand, and broil them on a well-greased gridiron for two minutes on each side ; then salt them slightly, and serve on six pieces of toast; lightly glaze them with Maître d'Hôtel sauce (p. 348) on the top. 103. Oyster Hatelets (a Polish term for Skewers). Cut into small pieces a sweetbread and a slice or two of bacon ; beard some large oysters, and season all highly with chopped parsley, a shallot, a little thyme, pepper, and salt. Then fasten them upon wire skewers ' (silver ones are best) ; put sifted bread-crumbs over them, and broil or fry them of a light brown colour. Take them off" the skewers and serve them with some rich gravy, to which add a little catsup and lemon pickle. 104. Hatelets : Another Way. Fry some sweet herbs in butter, with a little Hour and oyster liquor ; season this sauce well ; reduce and thicken it with the yolks of three eggs. Have ready some oysters blanched in their own liquor ; place them on skewers, and, the above sauce being cold, spread it completely over the oysters ; roll them in bread-crumbs, dip them in beaten eggs, breadcrumb them a second time, and fry them of a nice colour. 105. Oyster Sausages. Take half a pound of lean beef or mutton, three-quarters of a pound of beef suet, two score of oysters bearded and scalded in their own liquor, then dried ; chop all together, adding bread-crumbs and yolks of eggs to " bind." Season well with salt, white pepper, mace, and a grate of nutmeg ; or if you wish to make the mixture very savoury, leave out the mace and nutmeg, but add a little cayenne, with a minced shallot and a spoonful of garlic vinegar. The mince may be either made into sausages or fried in shapes. 106. Little Oyster Souffles. Beard a dozen sauce oysters, and cut them into little square pieces ; strain their liquor into a cup. Put two ounces