Melt a piece of butter the size of an
egg in the saucepan, add a tablespoonful of sifted flour, and stir one
minute. Pour in the oyster liquor slowly, which must be not less than a
large cupful. Beat the yolks of two eggs thoroughly with a saltspoonful of
salt, a pinch of cayenne pepper, and one of mace. Add to the boiling
liquor, but do not let it boil. Put in the oysters, and either use them to
fill a pie, the form for which is already baked, for patties for dinner,
or serve them on thin slices of buttered toast for breakfast or tea.
SPICED OR PICKLED OYSTERS.
To a gallon of large, fine oysters, allow one pint of cider or white-wine
vinegar; one tablespoonful of salt; one grated nutmeg; eight blades of
mace; three dozen cloves, and as many whole allspice; and a saltspoon even
full of cayenne pepper. Strain the oyster juice, and bring to the
boiling-point in a porcelain-lined kettle. Skim carefully as it boils up.
Add the vinegar, and skim also, throwing in the spices and salt when it
has boiled a moment. Boil all together for five minutes, and then pour
over the oysters, adding a lemon cut in very thin slices. They are ready
for the table next day, but will keep a fortnight or more in a cold place.
If a sharp pickle is desired, use a quart instead of a pint of vinegar.
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