Miss Leslie's Complete Cookery: Directions for Cookery, in Its Various Branches

them as you can. Put them into the frying-pan of hot butter, and keep it over a hot fire. Fry them brown, turning them that they may be equally browned on both sides. If properly done they will be crisp, and not greasy. Serve them dry in a hot dish, and do not pour over them the butter that may be left in the pan when they are fried. Instead of grated bread you may use crackers finely powdered. SCOLLOPED OYSTERS. Having grated a sufficiency of stale bread, butter a deep dish, and line the sides and bottom thickly with bread crumbs. Then put in a layer of seasoned oysters, with a few very small bits of butter on them. Cover them thickly with crumbs, and put in another layer of oysters and butter, till the dish is filled up, having a thick layer of crumbs on the top. Put the dish into an oven, and bake them a very short time, or they will shrivel. Serve them up hot. You may bake them in large clam shells, or in the tin scollop shells made for the purpose. Butter the bottom of each shell; sprinkle it with bread crumbs; lay on the oysters seasoned with cayenne and nutmeg, and put a morsel of butter on each. Fill up the shells with a little of the oyster liquor thickened with bread crumbs, and set them on a gridiron over coals, browning them afterwards with a red-hot shovel. Oysters are very nice taken whole out of the shells, and broiled. STEWED OYSTERS. Put the oysters into a sieve, and set it on a pan to drain the liquor from them. Then cut off the hard part, and put the oysters into a stew-pan with some whole pepper, a few blades of mace, and some grated nutmeg. Add a small piece of butter rolled in flour. Then pour over them about half of the liquor, or a little more. Set the pan on hot coals, and simmer them gently about five minutes. Try one, and if it tastes raw cook them a little