Take the best oysters you can find, and dry them on a napkin; you then place them on a silver shell, made expressly for the purpose, or fine, large, deep oyster shells, if handier, which should be well cleaned, placing in them four or six oysters, according to their size; season with salt, pepper, nutmeg, parsley, mushrooms hashed very fine, a small quantity of bread crumbs, with which the surface of the oysters must be covered, placing on top of all a small piece of the best butter. Then put them in a hot oven, and let them remain until they acquire a golden colour. Serve them hot.
Large oysters are the best for this purpose. Simmer for a minute or two in their own liquor; drain perfectly dry; dip in yolks of eggs, and then in breadcrumbs, seasoned with nutmeg, cayenne, and salt; fry them of a light brown. They are chiefly used as garnish for fish, or for rump steaks; but if intended to be eaten alone, make a little thick melted butter, moistened with the liquor of the oysters, and serve as sauce.
The oysters should be the largest and finest you can get. Prepare your gridiron, which should be a double one made of wire, by rubbing with butter, and having placed your oysters so that they will all receive the heat equally, set them over a brisk fire, and broil both sides without burning them. Let them be served hot, with a small lump of fresh butter, pepper and salt, added to them. Some establishments serve them egged and breaded; either way, however, they are good.
Sirloin or ribs, of about fifteen pounds, will require to be before a large sound fire about three and a half or four hours; take care to spit it evenly, that it may not be heavier on one side than the other; put a little clean dripping in the dripping pan (tie a piece of paper over it to preserve the fat), baste it well as soon as it is put down, and every quarter of an hour all the time it is roasting, till the last half hour; then take off the paper, and make some gravy for it; stir the fire and make it clear; to brown and froth it, sprinkle a little salt over it, baste it with butter, and dredge it with flour; let it go a few minutes longer, till the froth rises; take it up. Garnish it with a hillock of horse-radish, scraped as fine as possible with a very sharp knife. A Yorkshire pudding is an excellent accompaniment. The inside of the sirloin should never be cut hot, but reserved entire for the hash, or a mock hare.
Rump and rounds of beef are sometimes roasted; they require thorough doing, and much basting to keep the outside from being dry. It should be before the fire from three hours, and upwards, according to size. Gravy and garnish as above.
The inside lean of a sirloin of beef may be dressed so as to resemble hare, and is by many people greatly preferred to it. Make a good stuffing. If possible, get the inside meat of the whole length of sirloin, or even of two, lay the stuffing on half the length, turn the other end over and sew up the two sides with a strong twine, that will easily draw out when done; roast it nicely, taking care to baste it well, and serve with sauces and garnishes the same as hare; or, it may be partly roasted and then stewed, in rich thickened gravy with force meat balls, and sauce.