"Take half a hundred oysters, and put them into warm water; when they are ready to boil, shift them into cold water; then drain them, and take that part only which is tender. If you mix the flesh of carp with your oysters, it will increase your mince, and give it a better flavour. Put a bit of butter, shred parsley, scallions, and champignons, into a stew-pan, and shake them over the fire, add a little flour, and moisten them afterwards with a gill of white wine, and as much stoupe maigre; then put in your mince, and let it stew till the sauce be consumed; season it agreeably, and when you are ready to serve it, put in the yolks of three eggs, beat up with some cream".*

Oyster Force-Meat

"Open carefully a dozen fine oysters, take off the beards, strain their liquor, and rinse the oysters in it; grate four ounces of the crumb of a stale loaf into light crumbs, mince the oysters, but not too small, and mix them with the bread; add an ounce and a half of good butter, broken into minute bits, the grated rind of half a small lemon, a small saltspoonful of pounded mace, some cayenne, a little salt, and a large teaspoonful of parsley. Mingle these ingredients well, and work them together with the unbeaten yolk of an egg, and a little of the oyster liquor, the remainder of which can be added to the sauce, which usually accompanies this force-meat"†

* 'The French Family Cook'.

† Miss Acton's 'Modern Cookery'.

Oysters And Chestnuts

Dip some oysters into a savory batter; bread-crumb them, and fry them brown. In the same manner treat a similar number of blanched Spanish chestnuts. Make a sauce with the oyster liquor, a piece of butter rubbed in flour, and two glasses of white wine. Stew the chestnuts in this; add some yolk of egg to thicken it, and pour it upon the oysters".*

Oyster Steak

"Take a steak double the usual thickness, and with a very sharp knife divide it in the centre from one side only, so as to form a sort of bag. Open sufficient oysters to stuff the bag; season with salt and pepper; add a lump of butter and some of the oyster liquor; sew it up carefully, put it on a gridiron, let it gradually cook so as to warm the oysters right through. Serve hot with butter, pepper, and salt".†