Part 59 (1/2)

_Mode_.--Grate the bread very fine, and be careful that no large lumps remain; put it into a basin with the suet, which must be very finely minced, or, when b.u.t.ter is used, that must be cut up into small pieces.

Add the herbs, also chopped as small as possible, and seasoning; mix all these well together, until the ingredients are thoroughly mingled. Open and beard the oysters, chop them, but not too small, and add them to the other ingredients. Beat up the eggs, and, with the hand, work altogether, until it is smoothly mixed. The turkey should not be stuffed too full: if there should be too much forcemeat, roll it into b.a.l.l.s, fry them, and use them as a garnish.

_Sufficient_ for 1 turkey.

OYSTER KETCHUP.

490. INGREDIENTS.--Sufficient oysters to fill a pint measure, 1 pint of sherry, 3 oz. of salt, 1 drachm of cayenne, 2 drachms of pounded mace.

_Mode_.--Procure the oysters very fresh, and open sufficient to fill a pint measure; save the liquor, and scald the oysters in it with the sherry; strain the oysters, and put them in a mortar with the salt, cayenne, and mace; pound the whole until reduced to a pulp, then add it to the liquor in which they were scalded; boil it again five minutes, and skim well; rub the whole through a sieve, and, when cold, bottle and cork closely. The corks should be sealed.

_Seasonable_ from September to April.

_Note_.--Cider may be subst.i.tuted for the sherry.

PICKLED OYSTERS.

491. INGREDIENTS.--100 oysters; to each 1/2 pint of vinegar, 1 blade of pounded mace, 1 strip of lemon-peel, 12 black peppercorns.

_Mode_.--Get the oysters in good condition, open them, place them in a saucepan, and let them simmer in their own liquor for about 10 minutes, very gently; then take them out, one by one, and place them in a jar, and cover them, when cold, with a pickle made as follows:--Measure the oyster-liquor; add to it the same quant.i.ty of vinegar, with mace, lemon-peel, and pepper in the above proportion, and boil it for 5 minutes; when cold, pour over the oysters, and tie them down very closely, as contact with the air spoils them.

_Seasonable_ from September to April.

_Note_.--Put this pickle away in small jars; because directly one is opened, its contents should immediately be eaten, as they soon spoil.

The pickle should not be kept more than 2 or 3 months.

OYSTER SAUCE, to serve with Fish, Boiled Poultry, &c.

492. INGREDIENTS.--3 dozen oysters, 1/2 pint of melted b.u.t.ter, made with milk, No. 380.

_Mode_.--Open the oysters carefully, and save their liquor; strain it into a clean saucepan (a lined one is best), put in the oysters, and let them just come to the boiling-point, when they should look plump. Take them off the fire immediately, and put the whole into a basin. Strain the liquor from them, mix with it sufficient milk to make 1/2 pint altogether, and follow the directions of No. 380. When the melted b.u.t.ter is ready and very smooth, put in the oysters, which should be previously bearded, if you wish the sauce to be really nice. Set it by the side of the fire to get thoroughly hot, _but do not allow it to boil_, or the oysters will immediately harden. Using cream instead of milk makes this sauce extremely delicious. When liked, add a seasoning of cayenne, or anchovy sauce; but, as we have before stated, a plain sauce _should_ be plain, and not be overpowered by highly-flavoured essences; therefore we recommend that the above directions be implicitly followed, and no seasoning added.

_Average cost_ for this quant.i.ty, 2s.

_Sufficient_ for 6 persons. Never allow fewer than 6 oysters to 1 person, unless the party is very large.

_Seasonable_ from September to April.

A more economical sauce may be made by using a smaller quant.i.ty of oysters, and not bearding them before they are added to the sauce: this may answer the purpose, but we cannot undertake to recommend it as a mode of making this delicious adjunct to fish, &c.

PARSLEY AND b.u.t.tER, to serve with Calf's Head. Boiled Fowls, &c.

493. INGREDIENTS.--2 tablespoonfuls of minced parsley, 1/2 pint of melted b.u.t.ter, No. 376.

_Mode_.--Put into a saucepan a small quant.i.ty of water, slightly salted, and when it boils, throw in a good bunch of parsley which has been previously washed and tied together in a bunch; let it boil for 5 minutes, drain it, mince the leaves very fine, and put the above quant.i.ty in a tureen; pour over it 1/2 pint of smoothly-made melted b.u.t.ter; stir once, that the ingredients may be thoroughly mixed, and serve.

_Time_.--5 minutes to boil the parsley. _Average cost_, 4d.