The Cooking Manual of Practical Directions for Economical Every-Day Cookery

in reality the restorers of appetite; they are usually cold, and are sent to the table on small oval dishes, or ornamental boats. 24. =Anchovies.= (_One for each person._)--The best anchovies are small and plump, with white scales, and dark red pickle; they are prepared for the table by soaking two hours in cold water, taking out the back-bone, removing the scales and some of the small bones, and serving them with oil or vinegar in a suitable dish, or pickle shell. 25. =Sardines.= (_One for each person._)--Sardines are served by wiping them, and serving them on a small dish with quarters of lemons beside them. 26. =Pickled Herrings.= (_One for each person._)--These are served in a boat with a few capers, and a little chopped parsley sprinkled over them. 27. =Scalloped Oysters.= (_One shell for each person._)--Blanch one quart of oysters by bringing just to a boil in their own liquor, then strain them, saving the liquor, and keeping it hot; wash them in cold water and drain them; mix one ounce of butter and one ounce of flour together in a sauce-pan over the fire; as soon as it is smooth gradually stir in one pint of the oyster liquor, which must be boiling; season the sauce with half a teaspoonful of salt, and quarter of a saltspoonful each of white pepper and nutmeg; put the oysters into it to heat, while you thoroughly wash eight or ten deep oystershells with a brush; fill them with the oysters, dust them thickly with bread crumbs; put a small bit of butter on each one, and brown them in a quick oven; they should be sent to the table laid on a napkin neatly folded on a platter. 28. =Welsh Rarebit.=--Grate one pound of rich cheese, mix it over the fire with one gill of ale, working it smooth with a spoon; season it with a saltspoonful of dry mustard; meantime make two large slices of toast, lay them on a hot dish, and as soon as the cheese is thoroughly melted, pour it over the toast and send it