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Oysters, Scalloped

Scalloped oysters ought properly to be pre-served in scallops of silver or earthenware; but when these are not at hand, a small dish will answer the purpose, or the deep shells of the oysters, which have been thoroughly cleansed. Oysters dressed in this way should be small, plump, and juicy; large, coarse oysters would not be at all nice. Open and beard two dozen oysters, and cut each one into halves. Dissolve two ounces of butter in a stewpan, mix it smoothly with two ounces of flour, the strained oyster-liquor, and a quarter of a pint of milk or cream. Add half a tea-spoonful of anchovy, a pinch of cayenne, and a grate or two of nutmeg, and stir the sauce over the fire till smooth and thick. Let it cool for a minute, then mix in the well-beaten yolks of two eggs, a table-spoonful of finely-chopped parsley, a tea-spoonful of lemon-juice, and the oysters. Keep stirring over a gentle fire for four or five minutes, then put the mixture in the shells, cover them thickly with finely-grated bread-crumbs, moisten with clarified butter, place them in a Dutch oven before a clear fire, and let them remain until they are equally and lightly browned. Serve very hot. Time, altogether, half an hour. Probable cost of oysters, 1s. 6d. to 3s. per dozen. Sufficient for four or five persons.