Modern cookery for private families

the composition of the sauce is varied. Essence of anchovies, cavice, chili vinegar, or yolks of eggs can be added to the taste. For Curried Oysters see Chapter XVI. OYSTER SAUSAGES. (_A most excellent Receipt._) Beard, rinse well in their strained liquor, and mince but not finely, three dozens and a half of plump native oysters, and mix them with ten ounces of fine bread-crumbs, and ten of beef-suet chopped extremely small; add a saltspoonful of salt, and one of pepper, or less than half the quantity of cayenne, twice as much pounded mace, and the third of a small nutmeg grated: moisten the whole with two unbeaten eggs, or with the yolks only of three, and a dessertspoonful of the whites. When these ingredients have been well worked together, and are perfectly blended, set the mixture in a cool place for two or three hours before it is used; make it into the form of small sausages or sausage cakes, flour and fry them in butter of a fine light brown; or throw them into boiling water for three minutes, drain, and let them become cold, dip them into egg and bread-crumbs, and broil them gently until they are lightly coloured. A small bit should be cooked and tasted before the whole is put aside, that the seasoning may be heightened if required. The sausages thus made are extremely good: the fingers should be well floured in making them up. Small plump oysters, 3-1/2 dozens; bread-crumbs, 10 oz.; beef suet, 10 oz.; seasoning of salt, cayenne, pounded mace, and nutmeg; unbeaten eggs 2, or yolks of 3. TO BOIL LOBSTERS. [In full season from April to October: may be had all the year.] Choose them by the directions given at the commencement of this chapter, and throw them into plenty of _fast-boiling_ salt and water, that life may be destroyed in an instant. To 1 gallon of water, 5 ounces salt: moderate sized lobster, 15 to 20 minutes; large lobster, 30 to 40 minutes; _very_ large, 1 hour or more. COLD DRESSED LOBSTER AND CRAB. [Illustration: Dressed Lobster. ]