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Oysters, Loaves Of

Beard one dozen oysters, and put the beards into a saucepan with the oyster liquid, as much thick cream as will cover them, a quarter of an inch of mace, a grate or two of nutmeg, two inches of thin lemon-rind, and a slight sprinkling of cayenne. Boil for ten minutes, strain the sauce, and put it back into the saucepan, with the oysters finely minced, a dessert-spoonful of lemon-juice, and a quarter of a pint of thick cream, thickened with a dessert-spoonful of dried flour. Stir the mixture over the fire for a minute, then put it into the loaves, prepared as follows. Slice the tops off three or four small French rolls, scoop out the crumb, and plunge the rolls into as much hot lard as will cover them entirely, and let them remain till they are brightly browned all over. Drain them well, fill them with the oyster mixture, and serve in a dish garnished with fried bread-crumbs. Time, a few minutes to brown the loaves. Probable cost of oysters, 1s. 6d. to 3s. per dozen. Sufficient for six or eight persons.