"Take the oysters clean from their liquor. Let the liquor stand till it is clear; then put a little of it to the oysters, and stew them; then put to them a little white wine, a little cream, a little lemon-juice, and a bit of butter; shake them together, then serve".†
"For six people open six dozeu of oysters, put them in a basin with their own liquor. Place in a stew-pan a pint and a half of milk and a quarter of a pound of butter, pepper and salt to taste; thicken with a teaspoonful of flour, then add the yolks of two eggs; when boiling throw in the oysters and liquor, let it boil up again; then pour immediately into six soup plates; in the bottom of each a round of dry toast must have been previously placed. Some prefer two dozen of oysters to each soup-plate, instead of one dozen, in which case, double the quantity of oysters and their liquor is required, leaving the other ingredients as before".*
* Miss Acton's 'Modern Cookery Book,' taken from 'Magazine of Domestic Economy.' † MS. Book.
"Wash them in their own liquor, strain them, put them into a saucepan with some white pepper pounded, a little beaten mace, a little cream, a piece of butter mixed with flour; stir this till it boils, throw in the oysters, simmer them till enough; add salt if required; toasted sippets round the dish".†
"Take a quart of oysters, wash them one by one in their own liquor with a little vinegar and white wine; then strain the liquor into a saucepan, and put your oysters to it, with a bit of mace, whole pepper, cloves, nutmeg, and a very little thyme and savory, a whole onion, and a little lemon-peel; cover it close, and let it stew very slowly almost a quarter of an hour; then make a sauce with six spoonfuls of the liquor, shalot, anchovies, some butter, a little mace, and juice of lemon; wet sippets in the stewed liquor and lay them upon a plate, lay your oysters on them, the best side upwards, and crumble the yolks of two or three hard-boiled eggs over them, so pour on your sauce. Garnish with lemon and barberries. ‡"
* 'All About Oysters'.
† 'The Lady's Assistant,' by Mrs. Charlotte Mason, 1775.
‡ 'The Lady's Companion,' 1753, vol. ii. p. 154.
"Take a pint of fine American oysters, put them with their own liquor and a gill of milk into a stew-pan, and, if liked, a blade of mace; set it over the fire, take off any scum which may rise; when they are plump and white, turn them into a deep plate; add a little butter and pepper to taste. Serve crackers and dressed celery with them".*
"Parboil a quart of oysters in their own liquor, wash them in warm water, beard them, and put them into a pipkin with a little of their own liquor, white wine, salt, pepper, and a whole onion, and let them stew till they are done enough; then put them, liquor and all, into a frying-pan, and fry them a little; then put in a lump of fresh butter, and fry a little longer; then take the yolks of four eggs dissolved in vinegar, with minced parsley, and grated nutmeg, put these into the frying-pan to the oysters, shake them, let them have a walm (sic) or two, and serve them".†
"Roll rock oysters in yolk of egg, then dip them in grated bread-crumbs and white pepper, one by one, and fry them in butter. Serve them with melted butter in a sauce tureen".‡