Mrs. Maclurcan's cookery book

Mode. — First soak the herrings for an hour. Then slice the onion and apples and place in a jar with the vinegar, pepper corns and herrings (if there are any soft roes chop finely and put in the jar also), fasten down and ihey are ready for use in three days. 79— SPRATS (A nice way of cooking). 1 tin sprats 1 wineglassful of good ToasSt whisky. Mode. — Place three or four sprats on a plate about an inch apart ; then place another layer the opposite way, and so on till you have four layers ; pour the whisky over the sprats and light it ; allow it to burn out ; carefully place the sprats on hot toast and serve. OYSTERS. In cooking oysters it is wise to keep all the liquor belonging to them for use in cooking; be sure they are perfectly fresh. 80— STEWED OYSTERS I doz. oysters . A little parsley Cupful of milk Cornflour Pepper and salt, butter. Mode. — Boil the milk and thicken with a little cornflour, then add the oysters and liquor, pepper and salt ; and last the parsley and butter. Serve very hot. 81— FRIED OYSTERS. 1 doz. large oysters Egg Breadcrumbs Flour Pepper and salt Boiling dripping. Mode. — Pick out a dozen large oysters and throw them into a nice clean towel, then sprinkle them with flour, shake them well, until well, but not thickly covered with the flour, salt and pepper them, and throw them into the egg which has been well beaten, then into the breadcrumbs ; pick them out singly with a sharp-plated skewer and put them into the boiling fat in a frying basket, and fry a nice brown. 82— CURRIED OYSTERS. 2 or 3 doz. oysters Tablespoonful chutney and I'^large onion curry powder 3 cloves Tablespoonful cocoanut 1 piece ginger Lemon 1 apple Butter. Mode. — Slice the onion very thin, put it into the saucepan with the butter ; when cooked add the ginger, cloves, Oysters, apple and small piece of rind of lemon all chopped very fine ; when these are cooked add the curry powder ; now add the liquor off the oysters ; if that is not enough add a little milk and the cocoanut ; just before serving put in the oysters. Some people like a little garlic, which is an improvement, a very small piece about the size of a pea chopped up is sufficient. 83— DEVILLED OYSTERS. 2 doz. oysters Saltspoonful cayenne 2 tablespoonfuls curry Juice of a lemon powder 1 tablespoonful anchovy i lb. butter The yolks of 2 eggs and 1 1 tablespoonful Worcester white shire sauce Add ½ pt. milk. Mode. — Mix into a basin the butter, curry powder, sauce, cayenne and the lemon juice ; when all are well mixed add the eggs well beaten up. Put on the fire to cook ; when warm add the milk slowly, thicken with a little cornflour, and just before serving add the oysters. Rice can be served with this as well as curry. 84— SAVOURY OYSTERS. 1 doz. oysters 1 oz. or more of butter 2 ozs. ^our ½ pt. milk 2 eggs Cayenne and salt to taste Juice of 1 lemon. Mode. — Carefully beard the oysters and scald them in their own liquor, then put the flour and butter in a saucepan, add the oysters and milk, and stir till boiling, then put in the eggs well beaten. Butter moulds ; fill them and steam them gently for twenty minutes. 85— OYSTER BASKETS. 6 good sized tomatoes 2 doz. oysters stewed. Mode. — Scoop out the tomatoes, have the oysters stewed according to previous recipe, only made a little Oysters.