in the oven, or before the fire, and serve quickly, and very hot.Time.--Altogether, 1/4 hour. Average cost for this quantity, 3s. 6d. Sufficient for 5 or 6 persons.
II.
Prepare the oysters as in the preceding recipe, and put them in a scallop-shell or saucer, and between each layer sprinkle over a few bread crumbs, pepper, salt, and grated nutmeg; place small pieces of butter over, and bake before the fire in a Dutch oven. Put sufficient bread crumbs on the top to make a smooth surface, as the oysters should not be seen.
Time.--About 1/4 hour. Average cost, 3s. 2d.
Seasonable from September to April. STEWED OYSTERS.
288. INGREDIENTS.--1 pint of oysters, 1 oz. of butter, flour, 1/3 pint of cream; cayenne and salt to taste; 1 blade of pounded
mace.
Mode.--Scald the oysters in their own liquor, take them out, beard them, and strain the liquor; put the butter into a stewpan, dredge in sufficient flour to dry it up, add the oyster-liquor and mace, and stir it over a sharp fire with a wooden spoon; when it comes to a boil, add the cream, oysters, and seasoning. Let all simmer for 1 or 2 minutes, but not longer, or the oysters would harden. Serve on a hot dish, and garnish with croutons, or toasted sippets of bread. A small piece of lemon-peel boiled with the oyster-liquor, and taken out before the cream is added, will be found an improvement.
Time.--Altogether 15 minutes. Average cost for this quantity, 3s. 6d. Seasonable from September to April. Sufficient for 6 persons.
THE OYSTER AND THE SCALLOP.--The oyster is described as a bivalve shell-fish, having the valves generally unequal. The hinge is without teeth, but furnished with a somewhat oval cavity, and mostly with lateral transverse grooves. From a similarity in the structure of the hinge, oysters and scallops hare been classified as one tribe; but they differ very essentially both in their external appearance and their habits. Oysters adhere to rocks, or, as in two or three species, to roots of trees on the shore; while the scallops are always detached, and usually lurk in the sand.
OYSTER PATTIES (an Entree).
289. INGREDIENTS.--2 dozen oysters, 2 oz. 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, No. 277: fill with the oyster mixture, and replace the covers.
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Time.--2 minutes for the oysters to simmer in the mixture. Average cost, exclusive of the patty-cases, 1s. 1d. Seasonable from September to April.
THE OYSTER FISHERY.--The oyster fishery in Britain is esteemed of so much importance, that it is regulated by a Court of Ad-miralty. In the month of May, the fishermen are allowed to take the oysters, in order to separate the spawn from the cultch, the latter of which is thrown in again, to preserve the bed for the future. After this month, it is felony to carry away the cultch, and otherwise punishable to take any oyster, between the shells of which, when closed, a shilling will rattle.
TO KEEP OYSTERS.
290. Put them in a tub, and cover them with salt and water. Let them remain for 12 hours, when they are to be taken out, and allowed to stand for another 12 hours without water. If left without water every alternate 12 hours, they will be much better than if constantly kept in it. Never put the same water twice to them.
OYSTERS FRIED IN BATTER.
291. INGREDIENTS.--1/2 pint of oysters, 2 eggs, 1/2 pint of milk, sufficient flour to make the batter; pepper and salt to taste;
when liked, a little nutmeg; hot lard.
Mode.--Scald the oysters in their own liquor, beard them, and lay them on a cloth, to drain thoroughly. Break the eggs into a basin,
mix the flour with them, add the milk gradually, with nutmeg and seasoning, and put the oysters in the batter. Make some lard hot in a deep fryingpan, put in the oysters, one at a time; when done, take them up with a sharp-pointed skewer, and dish them on a napkin. Fried oysters are frequently used for garnishing boiled fish, and then a few bread crumbs should be added to the flour.
Time.--5 or 6 minutes.
Average cost for this quantity, 1s. 10d. Seasonable from September to April. Sufficient for 3 persons.
EXCELLENCE OF THE ENGLISH OYSTER.--The French assert that the English oysters, which are esteemed the best in Europe, were originally procured from Cancalle Bay, near St. Malo; but they assign no proof for this. It is a fact, however, that the oysters eaten in ancient Rome were nourished in the channel which then parted the Isle of Thanet from England, and which has since been filled up, and converted into meadows.
BOILED PERCH.
292. INGREDIENTS.--1/4 lb. of salt to each gallon of water.
Mode.--Scale the fish, take out the gills and clean it thoroughly; lay it in boiling water, salted as above, and simmer gently for 10 minutes. If the fish is very large, longer time must be allowed. Garnish with parsley, and serve with plain melted butter, or Dutch sauce. Perch do not preserve so good a flavour when stewed as when dressed in any other way.
Time.--Middling-sized perch, 1/4 hour. Seasonable from September to November.
Note.--Tench may be boiled the same way, and served with the same sauces. [Illustration: THE PERCH.]
THE PERCH.--This is one of the best, as it is one of the most common, of our freshwater fishes, and is found in nearly all the
lakes and rivers in Britain and Ireland, as well as through the whole of Europe within the temperate zone. It is extremely voracious,
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and it has the peculiarity of being gregarious, which is contrary to the nature of all freshwater fishes of prey. The best season to angle for it is from the beginning of May to the middle of July. Large numbers of this fish are bred in the Hampton Court and
Bushy Park ponds, all of which are well supplied with running water and with plenty of food; yet they rarely attain a large size. In the
Regent's Park they are also very numerous; but are seldom heavier than three quarters of a pound. FRIED PERCH.
293. INGREDIENTS.--Egg and bread crumbs, hot lard.
Mode.--Scale and clean the fish, brush it over with egg, and cover with bread crumbs. Have ready some boiling lard; put the fish in,
and fry a nice brown. Serve with plain melted butter or anchovy sauce. Time.--10 minutes.
Seasonable from September to November. Note.--Fry tench in the same way.
PERCH STEWED WITH WINE.
294. INGREDIENTS.--Equal quantities of stock No. 105 and sherry, 1 bay-leaf, 1 clove of garlic, a small bunch of parsley, 2
cloves, salt to taste; thickening of butter and flour, pepper, grated nutmeg, 1/2 teaspoonful of anchovy sauce.
Mode.--Scale the fish and take out the
