Part 38 (1/2)

_Ingredients_--2 dozen oysters.

1 oz. of b.u.t.ter.

1 oz. of flour.

pint of milk.

2 tablespoonfuls of cream.

A few drops of lemon juice.

Pepper and salt.

Some bread crumbs.

_Method._--Beard the oysters, and cut them in two.

Strain the oyster liquor through muslin.

Simmer the beards in the milk.

Melt the b.u.t.ter in a small stewpan, and mix in the flour smoothly.

Strain in the milk, add the oyster liquor, stir, and cook well.

Then add the cream, and let it boil in the sauce.

Lastly, add lemon juice, pepper, salt, cayenne, and oysters.

Grease some scallop sh.e.l.ls, and sprinkle them with bread-crumbs.

Fill them with the mixture, and sprinkle some more crumbs over them.

Brown in a quick oven.

Serve on a folded napkin, and garnish with parsley and cut lemon.

Mackerel a la Normande.

_Ingredients_--1 dessertspoonful of bread-crumbs.

2 mackerel.

Half a shalot, chopped finely.

1 teaspoonful of finely-chopped parsley.

teaspoonful dried and powdered herbs.

oz. of b.u.t.ter or dripping.

Pepper and salt.

_Method._--Split open the mackerel, and remove the back-bones as cleanly as possible.

Grease a baking-tin, and lay one of the mackerel, skin downwards, on it.

Mix the herbs, parsley, shalot, and bread-crumbs together with pepper and salt, and sprinkle them over the fish.

Lay the other mackerel on the top, with the skin uppermost.