236. - Stewed Oysters

The oysters should be bearded and rinsed in their own liquor, which should then be strained and thickened with flour and butter, and placed with the oysters in a stewpan; add mace, lemon-peel cut into threads, some white pepper whole; these ingredients had better be confined in a piece of muslin. The stew must simmer only; if it is suffered to boil, the oysters will become hard; serve with sippets of bread. This may be varied by adding a glass of wine to the liquor, before the oysters are put in and warmed.

237. - Scalloped Oysters

Beard the oysters, wash in their own liquor, steep bread-crumbs in the latter, put them with the oysters into scallop shells, with a bit of butter and seasoning of salt, pepper, and a little grated nutmeg; make a paste of bread-crumbs and butter; cover, and roast them before the fire, or in an oven.

238. - Pickled Oysters In The French Way. - (A Supper Dish.)

Take four dozen oysters, strain the liquor, add six blades of mace, twelve peppercorns, a little grated lemon-peel, and two or three bay-leaves. Put the liquor to boil; when boiling, add the oysters for two minutes. (Some persons put half vinegar, half liquor.)

When cold, strain off the liquor. Place the oysters in a small dish, and garnish with parsley.

239. - Pickled Oysters. (By A Lady Of New York.)

Scald the oysters in their liquor, or in water with a little salt; take them out with a skimmer, and throw them into cold water. Take whole allspice, black pepper and mace, and boil it up in the liquor in which the oysters were boiled; when it tastes enough of the spices take it off. Let the oysters drain on a sieve. When the liquor is cold add vinegar to taste, and then put in the oysters.

240. - To Dress Cold Fish

Dip a flat dish in hot water, to prevent cracking; smear it with butter, and sprinkle white pepper on it; then a thick layer of stale bread, grated fine; a layer of the fish, picked from bones, and broken small; a little melted butter -prepared without milk - poured over another layer of bread - then of fish, with butter as before; repeated as often as required for quantity of fish, and size of dish. Smooth the surface with a spoon, and sprinkle slightly fine bread, mixed with white pepper on the top. Place it for twenty or thirty minutes, according to thickness, before a brisk fire, with a tin shade at back of dish, to reflect the heat. Cold washed mutton may be redressed the same way; first wiping the meat, quite free from gravy, in a napkin.

Fish Scissors, to trim pan-flsh for .frying.

242. - Fish Turtle. (English.)

For this imitation, sturgeon is the best material, but, if not in season, cut some ling into handsome pieces, and fry it; then boil an equal quantity of skate, also cut in piecos; and having cleaned and soaked two or three cod-sounds, stew them until green, with a little spinach, and cut them into pieces; then have a sufficient quantity of good gravy, into which the liquor of two or three dozen of oysters has been strained; thicken it with cream or butter; put it into a stewpan with the fish already named, a lobster cut in pieces, a spoonful of essence of anchovies, and a glass of Madeira. Warm the whole together, and send it to table with a lemon garnish. The sauce to this dish must be very rich, and of a fine dark color.