The Art of Cookery Made Easy and Refined

up put them again into boiling water till done, then drain them dry. N. B. Potatoes and carrots are best steamed. _Pickled Oysters._ PUT two dozen of large oysters into a stewpan over a fire with their liquor only, and boil them five minutes; then strain the liquor into another stewpan, and add to it a bay leaf, a little cayenne pepper, salt, a gill and a half of vinegar, half a gill of ketchup, a blade of mace, a few allspice, and a bit of lemon peel. Boil it till three parts reduced, then beard and wash the oysters, put them to the pickle, and boil them together two minutes. When they are to be served up place the oysters in rows, and strain the liquor over them. Garnish the dish with slices of lemon or barberries. _Oyster Atlets._ BLANCH throat sweetbreads, and cut them into slices; then take rashers of bacon the bigness of the slices of the sweetbreads, and as many large oysters blanched as there are pieces of sweetbread and bacon. Put the whole into a stewpan with a bit of fresh butter, parsley, thyme, and eschallots, chopped very fine, pepper, salt, and lemon juice, a small quantity of each. Put them over a slow fire, and simmer them five minutes; then lay them on a dish, and when a little cool, put upon a small wooden or silver skewer a slice of sweetbread, a slice of bacon, and an oyster, and so alternately till the skewers are full; then put breadcrumbs over them, which should be rubbed through a hair sieve, and broil the atlets gently till done and of a light brown colour. Serve them up with a little cullis under them, together with the liquor from the blanched oysters reduced and added to it. _Scollop Oysters._ BLANCH the oysters and strain them; then add to their liquor, which must be free from sediment, a good piece of fresh butter, a little pepper and salt, some lemon peel and grated nutmeg, a small quantity of each. Then beard and wash the oysters, add them