Oyster Croquettes

25 oysters 1 gill of oyster liquor 1 gill of cream

1 tablespoonful of butter

2 tablespoonfuls of flour

1 tablespoonful of chopped parsley Yolks of 2 eggs 1/4 of a nutmeg, grated Salt and cayenne to taste

Put the oysters on to boil in their own liquor; boil and stir constantly for five minutes. Take from the fire and drain. Chop the oysters very fine. Now put into a saucepan one gill of this liquor and the cream. Rub together the butter and flour; add this and the oysters to the boiling liquor and cream, and stir until it boils and thickens; now add the yolks of the eggs; stir over the fire one minute; take it off, add parsley, salt, cayenne and nutmeg, mix well, and turn out to cool. When cold, form into cylinders, roll first in beaten egg, then in bread crumbs, and fry in boiling oil or fat.

Oyster Fritters

25 oysters 2 eggs

1 cup of milk 1 teaspoonful of salt

2 dashes of black pepper 2 cupfuls of flour 1/2 teaspoonful of baking powder

Drain the oysters and strip them with your fingers to remove any pieces of shell that may have been left on them. Chop them fine. Beat the eggs altogether until very light, add to them the milk, then the flour and salt, and beat until perfectly smooth; add the oysters (free from all liquor), and the baking powder; mix well, and drop by spoonfuls in boiling oil or fat; when browned on one side, turn and brown on the other. When done, take out with a skimmer, as it makes them very heavy to pierce them with a fork.

Kromeskies Of Oysters

25 oysters

3 chopped mushrooms

1 tablespoonful of butter

Yolks of two eggs

1 tablespoonful of parsley 12 drops of onion juice

1 cup of the white meat of chicken 1/2 pound of bacon 1/2 cup of cream

2 tablespoonfuls of flour Salt and pepper to taste

Put the oysters on to boil in their own liquor, drain, and save a half cupful of the liquor. Chop the oysters fine, add them to the half-cup of liquor and boil one minute; then add the cream, the mushrooms, and the chicken chopped fine. Rub the butter and flour together and stir in this boiling mixture; add the parsley, onion juice, salt and pepper, then the yolks of the eggs; mix well and turn out to cool. When cold, roll into cylinders about an inch and a half long and about three-quarters of an inch in diameter. Cut the bacon into slices as thin as shavings, roll each cylinder in a slice of bacon, dip in French fritter batter, and fry in boiling fat. Serve immediately, garnished with parsley.

Pickled Oysters

Boil fifty oysters in their own liquor until they begin to curl; drain and save the liquor. Take a half pint of white-wine vinegar, and a half pint of the oyster liquor; put them on to boil with two blades of mace, one dozen whole cloves, same of whole allspice, the same of whole pepper-corns and a dash of cayenne; as soon as they come to a good, hard boil, have the oysters in a glass jar, pour over them the boiling liquor, cover them closely and stand away to cool. They will keep some time, and should be served cold. They will be ready for use the second day.

Oyster Filling For Poultry

A sixteen-pound turkey will require: -

25 oysters

1 tablespoonful of chopped parsley 1 teaspoonful of sweet marjoram

1 quart of stale bread crumbs 1 tablespoonful of butter 1 teaspoonful of salt Pepper to taste

Drain the oysters, wash them in cold water and drain again. Mix the crumbs, salt, pepper, parsley and sweet marjoram together; add the butter, melted, and then the oysters, and it is ready for use.