with indian meal. Cover them with matting or an old carpet.
STEWED OYSTERS.
Open the oysters and strain the liquor. Put to them some grated stale bread, and a little pepper and nutmeg. Throw them into the liquor, and add a glass of white wine. Let them stew but a very short time, or they will be hard.d
Have ready some slices of buttered toast with the crust cut off. When the oysters are done, dip the toast in the liquor, and lay the pieces round the sides and in the bottom of a deep dish. Pour the oysters and liquor upon the toast, and send them to table hot.
OYSTER SOUP.
Three pints of large fresh oysters.
Two table-spoonfuls of butter, rolled in flour.
A bunch of sweet herbs.
A quart of rich milk.
Pepper to your taste.
Take the liquor of three pints of oysters. Strain it, and set it on the fire. Put into it, pepper to your taste, two table-spoonfuls of butter rolled in flour, and a bunch of sweet majoram and other pot-herbs. When it boils add a quart of rich milk—and as soon as it boils again take out the herbs, and put in the oysters just before you send it to table.
FRIED OYSTERS
For frying, choose the largest and finest oysters. Beast some yolks of eggs, and mix with them grated bread, and a small quantity of beaten nutmeg and mace, and a little salt. Having stirred this batter
