tablespoonfuls of white stock, 2 tablespoonfuls of cream; pepper and
salt to taste; bread crumbs, oiled butter.
_Mode_.--Scald the oysters in their own liquor, take them out, beard
them, and strain the liquor free from grit. Put 1 oz. of batter into a
stewpan; when melted, dredge in sufficient flour to dry it up; add the
stock, cream, and strained liquor, and give one boil. Put in the oysters
and seasoning; let them gradually heat through, but not boil. Have ready
the scallop-shells buttered; lay in the oysters, and as much of the
liquid as they will hold; cover them over with bread crumbs, over which
drop a little oiled butter. Brown them 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.