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OYSTERS, FORCEMEAT OF (another way)

Open and beard two dozen fresh oysters, and carefully preserve the liquid. Mince them finely, pound them to a smooth paste, and mix with them five ounces of finely-grated bread-crumbs, an ounce of fresh butter, the rind of half a lemon chopped small, a table-spoonful of minced parsley, a pinch of cayenne, a small tea-spoonful of salt, and half a tea-spoonful of pepper. When well mixed, bind the mixture together with the unbeaten yolk of an egg and a small quantity of the oyster liquid, added very gradually. Time, half an hour to prepare. Probable cost, 3s. 3d. Sufficient to stuff a good-sized turkey. OYSTERS, FORCEMEAT OF (another way). (See FORCEMEAT OF OYSTER.)