Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

crumbs a second time; but the oysters are better, and you are well repaid for the little extra work it requires. While you are preparing them, set some fat on the fire in a pan, and when hot enough (_see_ Frying) drop the oysters in, stir gently, take off with a skimmer when fried, turn into a colander, add salt, and serve hot. _Roasted._--Place the oysters on a hot stove or range, or on coals, and as soon as they open take off, remove one shell; turn a little melted butter on each, and serve. There are several other ways. When blanched, they are served on toast, a little gravy is added, the toast placed on a dessert-plate, and served thus. _Broiled_ and roasted as above is the same thing. Oysters scalloped on their own shell, and placed on the range instead of in the oven, are also called broiled. _Scalloped._--Place the oysters when thoroughly washed on a hot stove, and as soon as they open remove one shell, the flatter one of the two, and take them from the fire. Sprinkle salt, pepper, chopped parsley, and bread-crumbs on them; place on each a piece of butter the size of a hazel-nut; put in the oven about ten minutes, and when done add a few drops of meat-gravy, to each, and serve hot. _Another._--Put a quart of oysters and their liquor in a saucepan, set it on the fire, take off at the first boil, and drain. Set a saucepan on the fire with two ounces of butter in it; as soon as melted, add a teaspoonful of flour, stir, and, when turning rather brown, add the juice of the oysters, about a gill of gravy, salt, and pepper; boil gently for about ten minutes, stirring now and then. While it is boiling, place the oysters on scallop-shells, or on silver shells made for that purpose, two or three oysters on each, turn some of the above sauce on each, after it has boiled; dust with bread-crumbs, put a little piece of butter on each shell, and bake for about