"Open the oysters carefully, so as not to cut them, except in dividing the gristle, which attaches the shells; put them into a mortar, and when you have got as many as you can conveniently pound at once, add about two drachms of salt to about a dozen oysters; pound them, and rub them through the back of a hair-sieve, and put them into a mortar again, with as much flour (but previously thoroughly dried) as will roll them into a paste; roll this paste several times; lastly flour it, and roll it out the thickness of a half-crown, and cut it into pieces about one inch square; lay them in a Dutch oven, where they will dry so gently as not to get burned; turn them every half-hour, and when they begin to dry, crumble them; they will take about four hours to dry; pound them, sift them, and put them into dry bottles; cork and seal them. Three dozen of natives require seven and half ounces of flour to make them into a paste weighing eleven ounces, and when dried six and half ounces. To make half a pint of sauce, put one ounce of butter into a stew-pan, with three drachms of oyster powder, and six tablespoonfuls of milk; set it on a slow fire, stir it till it boils, and season it with salt; as a sauce it is excellent for fish, fowls, or rump-steaks. Sprinkled on bread-and-butter it makes a good sandwich".*

Another Oyster Powder

"When the oysters are prepared by simmering in their own liquor, cut them across in thin slices; dry them crisp, that they may be reduced to fine powder. Pack and use them for sauces, as truffles or morrels".†