Serve in a hot dish, garnished with
sippets of toasted bread. Some persons think that the flavor is improved
by boiling a small piece of lemon-peel with the oyster liquor, taking it
out, however, before the cream is added.
OYSTERS SCOLLOPED.--Beard and trim your oysters, and strain the
liquor. Melt in a stewpan, with a dredging of flour sufficient to dry
it up, an ounce of butter, and two tablespoonfuls of white stock, and
the same of cream; the strained liquor and pepper, and salt to taste.
Put in the oysters and gradually heat them through, but be sure not to
let them boil. Have your scallop-shells buttered, lay in the oysters,
and as much liquid as they will hold; cover them well over with
bread-crumbs, over which spread, or drop, some tiny bits of butter.
Brown them in the oven, or before the fire, and serve while very hot.
OYSTERS, TO PICKLE.--Take two hundred of the plumpest, nicest oysters
to be had, open them, saving the liquor, remove the beards, put
them, with the liquor, into a stewpan, and let them simmer for twenty
minutes over a very gentle fire, taking care to skim them well. Take
the stewpan off the fire, take out the oysters, and strain the liquor
through a fine cloth, returning the oysters to the stewpan. Add to
a pint of the hot liquor half an ounce of mace, and half an ounce of
cloves; give it a boil, and put it in with the oysters, stirring the
spice well in amongst them. Then put in about a spoonful of salt,
three-quarters of a pint of white-wine vinegar, and one ounce of whole
pepper, and let the oysters stand until they are quite cold.
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