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Oysters, Sausages Of

Large stewing oysters are the best for making sausages. Open two dozen oysters, and mince them finely. Mix with them six ounces of grated bread-crumbs, which have been soaked for a few minutes in the oyster liquor, and six ounces of finely-shredded beef suet. Season the mixture with a salt-spoonful of powdered mace, half a salt-spoonful of salt, half a salt-spoonful of pepper, and a pinch of cayenne, and moisten it with the well-beaten yolks of two eggs. Make up the mixture into small sausages, about three inches long, flour these well, and fry them in hot fat until they are lightly browned. Drain them, and serve piled high on a napkin, and garnished with parsley. This preparation is better for being made two or three hours before it is wanted. Sometimes a small quantity of minced veal is added. Time, seven or eight minutes to fry the sausages. Probable cost, 4s. Sufficient for three or four persons.