heaps of chopped boiled egg, parsley and pickles, also spun butter.
Oysters to Stew.
Choose plump natives, beard and stew two dozen in their own liquor, till just coming to a boil; take them out and lay them in a dish, whilst you strain the liquor into a saucepan; add a little piece of butter rubbed in flour, a blade of mace, a few peppercorns, lemon peel, three table-spoonsful of cream, and a little cayenne. Lay the oysters in, cover the saucepan, and let them simmer five minutes, very gently. Have toasted sippets in a deep dish, take out the oysters when done with a silver spoon, lay them in and pour the gravy over.—The French strew grated parmesan over the oysters, before the sauce. Oysters to Grill.—Toss them in a stew-pan in a little of their own liquor, a piece of butter, and a little chopped parsley, but do not let them boil. Clean their own shells, lay an oyster in each, and some little bits of butter. Put the shells on the gridiron, in two minutes they will be done. Oysters to Brown.—Open carefully, lift them out of their liquor, and dip each one in yolk of egg, beaten up with flour, pepper and salt, then brown them in a frying-pan, with a piece of butter; take them out, pour the liquor into the pan, thicken with a piece of butter rolled in flour, add a little catsup, minced lemon peel, and parsley, let it boil up, put in the oysters, and stir them in it a few minutes. Serve on toasted sippets. Oysters to Fry.—Make a batter of three or four eggs, a table-spoonful of flour, a tea-spoonful of salt, and the ¼ of one of cayenne, also a very little mace. Cover the oysters well with this, and fry in boiling lard of a light brown; then grate toasted or brown bread over them, and put before the fire for three minutes in a Dutch oven. Oysters or Cockles to Scallop.—Stew the oysters in their own gravy. Have ready some bread-crumbs, put a layer into the scallop shells, or dish, moisten with the oyster liquor, and put some little bits of butter, then a layer of oysters, then of crumbs, till the shell is full; a light sprinkling of salt, pepper, and cayenne; let bread-crumbs be at the top, and lay on some little bits of butter. Brown before the fire in a Dutch oven. Cold fish may be re-cooked in this way for supper or luncheon. Oysters in Dean Swift's way.—Wash the shells
