Cut into small pieces a sweetbread and a slice or two of bacon, beard some large oysters, and season all highly with chopped parsley, shallot, a little thyme, pepper and salt. Then fasten them alternately upon wire skewers; put sifted bread crumbs over them, and broil or fry them of a light brown color. Take them off the skewers, and serve them with some rich gravy, to which add a little ketchup and lemon pickle.
Grate a small loaf of stale bread. Butter a deep dish well, and cover the sides and bottom with bread crumbs. Put in half the oysters with a lit-tle mace and pepper. Cover them with crumbs and small bits of butter strewed over them. Then put in the remainder of the oysters. Season them. Cover them as before with crumbs and butter. If the oysters are fresh pour in the liquor. If they are salt, substitute a little water. Bake it a very short time.
Cut off the top of some small French rolls, take out the crumb, and fry them brown and crisp with clarified butter, then fry some bread crumbs; stew the requisite quantity of oysters, bearded and cut in two, in their liquor, with a little white wine, some gravy, and seasoned with grated lemon-peel, pounded mace, pepper, and salt; add a bit of butter: fill the rolls with the oysters, and serve them with the fried bread crumbs in the dish.
Beard a quart of fine oysters, strain the liquor, and add them to it. Cut into thin slices the kidney fat of a loin of veal; season them with white pepper, salt, mace, and grated lemon-peel; lay them on the bottom of a pie dish, put in the oysters and liquor, with a little more seasoning; put over them the marrow of two bones. Lay a border of puff paste round the edge of the dish; cover it with paste, and bake it nearly three-quarters of an hour.
Open them carefully, preserving all their liquor; put them into a saucepan over the fire, stirring them now and then, and when the liquor boils take them off, skim the surface, and put the oysters into a bowl; let the liquor settle, pour off the clear part, and put it on to boil, with, to three hundred oysters, half an ounce of whole black pepper, a little mace and allspice; boil it ten minutes, then add the oysters, and let them boil two minutes; put them into a jar, and when they are cold, tie a paper over it.
When your oysters are opened, take care of all the liquor and give them one boil in it. Then take the oysters out, and put to the liquor three or four blades of mace. Add to it some melted butter, and some thick cream or rich milk. Put in your oysters and give them a boil.
For frying, choose the largest and finest oysters. Beat some yolks of eggs, and mix with them grated bread, and a small quantity of beaten nutmeg and mace and a little salt. Having stirred this batter well, dip your oysters into it, and fry them in lard, till they are of a light brown color. Take care not to do them too much. Serve them up hot.
For grated bread, some substitute crackers pounded to a powder, and mixed with yolk of egg and spice.
Grate a small loaf of stale-bread. Butter a deep dish well, and cover the sides and bottom with bread crams. Put in half the oysters with a little mace and pepper. Cover them with crums and small bits of butter strewed over them. Then put in the remainder of the oysters. Season them. Cover them as before with crums and butter. If the oysters are fresh, pour in a little of the liquor. If they are salt, substitute a little water. Bake them a very short time. You may cook them in the small scolloped dishes made for the purpose.
When your oysters are opened, take care of all the liquor, and give them one boil in it. Then take the oysters out, and put to the liquor three or four blades of mace. Add to it some melted butter, and some thick cream or rich milk. Put in your oysters and give them a boil. As soon as;hey come to a boil, take them off the fire.
Four hundred large fresh oysters.
A pint of vinegar.
Eight spoonfuls of salt.
A pint of white wine.
Six table-spoonfuls of whole black pepper.
Eight blades of mace.
Strain the liquor of the oysters and boil it. Then pour it hot over the oysters, and let them lie in it about ten minutes. Then take them out, and cover them. Boil the liquor with the salt, pepper, mace, vinegar and wine. When cold, put the oysters in a close jar, and pour the liquor over them. Cover the jar very tight, and the oysters will keep a long time.
If the oysters are salt, put no salt to the liquor.