224. - To Scallop Oysters

For one hundred oysters, take four eggs, boiled hard, and chopped very fine; mix them with a sixpenny loaf crumbled or grated, and add pepper and salt to taste. Put some of the mixture in the bottom of a pie dish, and lay on it lightly a layer of oysters, previously rinsed and drained; add a few bits of butter, then cover the oysters with a layer of bread-crumbs and eggs; another layer of oysters, and so on; covering the top with bread-crumbs. Bake it three-quarters of an hour.

225. - To Make Oyster Fritters

Make a batter with milk, flour, and eggs, beaten light. Have some lard quite hot; dip out a tablespoonful of the batter, put an oyster into it, and let it down into the boiling lard carefully and fry it on both sides?. This is a better plan than mixing the oysters and batter together.

226. - To Broil Oysters

Take them from the shells, beard them, and put them with their liquor into tin shapes made to imitate scallops, six in a shell (not more), with a little pepper and butter. Put the shells upon a gridiron over a good fire, and serve them when plump and quite hot. They are delicious this way; but to be eaten in perfection should be cooked in the room where they are eaten. Squeeze a little lemon-juice over them when they come from the fire.

Or:- They may be put singly in their under shells along with their own liquor, a little minced parsley and spice, and a bit of butter, and thus put upon the gridiron,

.to be taken off when thoroughly heated.

227. - With Wiiite Sauce

Beard the oysters, wash them in their own liquor, then strain it, thicken it with melted butter, or white sauce made of cream, not milk, and flour; season it with a blade of mace and a few whole peppercorns tied in a muslin bag. Simmer the oysters very gently, and serve up with sippets of bread: they will require only a few minutes, and if allowed to boil will become hard.

22s. - With Brown Sauce

Wash the oysters in their liquor, and then strain it, add a glass of wine, two spoonfuls of beef-gravy, some whole pepper, a little salt, a piece of butter, and a spoonful of lemon-juice; boil the whole, stirring it until it is smooth, then put in the oysters, and warm or plump them up without boiling.

229. - Oyster Rolls

Take about a quart of the largest and finest oysters you can procure, stew them in their own liquor with some pepper, a very little mace, and some green onion chopped fine, thicken them with a little butter and a dust of flour when nearly done enough. Take two French rolls of the square sort baked in tins, cut a piece off the top, and scoop out the greater part of the crumb, fill your roll with the oysters and the liquor, and set them near the fire on a chafing-dish filled with hot coals; as the liquor soaks in fill them with more, or if you have not any left, add a little good gravy boiling-hot.

Or:- Let them first soak; then fasten in the top, cover the entire of the roll in batter, and bake it in the Dutch oven till well browned.

Or:- Mince the oysters, season them only with mace and nutmeg, and fill the rolls up with cream or rich white sauce, and bake them as above: even one large roll will make a nice little dish, and is better than the smaller sort.