Escaloped Oysters

Blanch the oysters, beard them, and strain the liquor; put a bit of butter into a stewpan, and when melted, add as much flour as will dry up the butter : now add the oyster liquor and a little good stock (see Sauces), half a spoonful of essence of anchovy, a little grated nutmeg, white pepper, and salt: boil for a few minutes; put in the oysters to heat through, and fill the escalop-shells, having previously buttered them : strew grated bread over them, and drop oiled butter on the top : put them into an oven, or Dutch oven, and if not sufficiently brown, hold the salamander over them.

Prawns, Shrimps, Or Crawfish

Take about two quarts, and pick out their tails. Bruise the bodies, and put them into half a pint of white wine or cyder, with a blade of mace, and some coulis (see Sauces J. Let them stew a quarter of an hour, then stir together, and strain: wash out the saucepan, and put to it the strained liquor and tails. Grate in a little nutmeg, add salt, white pepper, and a quarter of a pound of butter rolled in flour. Shake all together; cut a thin toast round a quartern loaf, toast brown on both sides, cut into six pieces, lay close together in the bottom of your dish, and pour your fish and sauce over it. Send it hot to table.