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Oysters, Fricasseed

Cut two ounces of lean ham into dice, and put them into a stewpan with two ounces of fresh butter, a bunch of parsley, a sprig of thyme, a sliced onion, an inch of thin lemon-rind, and two cloves. Place the cover on the pan, and let the contents steam gently for ten minutes. Pour over them half a pint of stock or gravy thickened with a spoonful of flour, and simmer for twenty minutes. Add two dozen oysters, and when they are quite hot, draw the saucepan to the side of the fire for a minute or two to cool, then stir in gradually the yolk of an egg, beaten up with a table-spoonful of cream. Simmer again for a minute, and serve the oysters on a hot dish, with the sauce strained and poured over them. A tea-spoonful of lemon-juice may be added or not. Probable cost of oysters, from 1s. 6d. to 3s. per dozen. Sufficient for three or four persons.