_Ingredients._—Sufficient oysters to fill a pint measure, 1 pint of
sherry, 3 oz. of salt, 1 drachm of cayenne, 2 drachms of pounded mace.
_Mode._—Procure the oysters very fresh, and open sufficient to fill a
pint measure; save the liquor, and scald the oysters in it with the
sherry; strain the oysters, and put them in a mortar with the salt,
cayenne, and mace; pound the whole until reduced to a pulp, then
add it to the liquor in which they were scalded; boil it again five
minutes, and skim well; rub the whole through a sieve, and, when cold,
bottle and cork closely. The corks should be sealed. _Seasonable_ from
September to April.
_Note._—Cider may be substituted for the sherry.
OYSTER PATTIES (an Entrée).
_Ingredients._—2 dozen oysters, 2 oz. of butter, 3 tablespoonfuls of
cream, a little lemon-juice, 1 blade of pounded mace; cayenne to
taste. _Mode._—Scald the oysters in their own liquor, beard them, and
cut each one into 3 pieces. Put the butter into a stewpan, dredge in
sufficient flour to dry it up; add the strained oyster-liquor with the
other ingredients; put in the oysters, and let them heat gradually, but
not boil fast. Make the patty-cases as directed for lobster patties,
fill with the oyster mixture, and replace the covers. _Time._—2 minutes
for the oysters to simmer in the mixture. _Average cost_, exclusive of
the patty-cases, 1_s._ 4_d._ _Seasonable_ from September to April.
OYSTER SAUCE, to serve with Fish, Boiled Poultry, &c.
_Ingredients._—3 dozen oysters, ½ pint of melted butter, made with
milk. _Mode._—Open the oysters carefully, and save their liquor; strain
it into a clean saucepan (a lined one is best), put in the oysters, and
let them just come to the boiling-point, when they should look plump.
Take them off the fire immediately, and put the whole into a basin.
Strain the liquor from them, mix with it sufficient melted butter
made with milk to make ½ pint altogether. When this is ready and very
smooth, put in the oysters, which should be previously bearded, if
you wish the sauce to be really nice. Set it by the side of the fire
to get thoroughly hot, _but do not allow it to boil_, or the oysters
will immediately harden. Using cream instead of milk makes this sauce
extremely delicious. When liked, add a seasoning of cayenne or anchovy
sauce; but, as we have before stated, a plain sauce _should_ be plain,
and not be overpowered by highly-flavoured essences; therefore we
recommend that the above directions be implicitly followed, and no
seasoning added. _Average cost_ for this quantity, 2_s._ _Sufficient_
for 6 persons. Never allow fewer than 6 oysters to 1 person, unless the
party is very large. _Seasonable_ from September to April.
A more economical sauce may be made by using a smaller quantity of
oysters, and not bearding them before they are added to the sauce: this
may answer the purpose, but we cannot undertake to recommend it as a
mode for making this delicious adjunct to fish, &c.