Oysters Au Parmesan

Instead of grated bread, as in the foregoing receipt, use grated Parmesan, or English cheese.

Oyster Etiquette

Open two dozen oysters, and put them into a basin; chop a small bunch of parsley very fine, mix with it a little minced lemon peel, half a nutmeg grated, the crumb of a French roll grated fine, and one drachm of Cayenne pepper, well beat the yolks of three eggs; dip each oyster separately into this, and then roll them in bread crumbs until they are thoroughly encased; put a quarter of a pound of butter into a Dutch oven before a brisk fire, and when the butter is melted, arrange the oysters on the tray of the oven, and keep them turned until they are perfectly brown. When baked, serve them up with a plate of bread and butter cut very thin.

A stick of celery eaten with them adds to the relish.

1. Cheese Pudding.

2. Omelette a la Neige.

3. Roasted Oysters.

4. Spatchcock.

5. Scalloped Scallops.

6. Lobster Cutlets.

7. Buttered lobster.

Roasted Oysters

Wash the shells perfectly clean, wipe them dry, and lay them on a gridiron the largest side to the fire; set it over a bright kind of coal. When the shells open wide and the oyster looks white they are done. Fold a napkin on a large dish, lay the oysters on their shells, taking care not to lose the juice. Serve hot.

Serve cold butter and rolls with oysters.

Buttered Lobsters - American

Boil a lobster, take the meat from the shell and mince or chop it fine; put the coral and green inside, but leave out the "lady." To a wineglass of vinegar, or hot water, add a quarter of a pound of fresh butter, a salt-spoonful of Cayenne, one of made-mustard, and put it with the lobster into a stewpan over a gentle fire; stir it until it is thoroughly heated. Cut three heads of nicely washed lettuce, put them at the sides of a salad bowl, lay the hot lobster in the middle, garnish with a hard-boiled egg cut into slices, and serve it hot.

Lobster Cutlets - Excellent

Pick the meat from a large hen lobster and two small ones, and pound it in a mortar with part of the coral, and a seasoning of pepper and salt, a blade of pounded mace, a little nutmeg and Cayenne pepper. Add the yolks of two well-beaten eggs, the white of one, and a spoonful of anchovy sauce; mix the above ingredients thoroughly together, and roll it out as you would paste with a little flour, nearly two inches thick. Cut it into cutlets, brush them over with the yolk of egg, dip them into bread-crumbs, and fry them a nice brown in butter. Make a sauce with a cupful of melted butter, a spoonful of anchovy, and the remainder of the coral. Pour it into the centre of a hot dish, and arrange the lobster cutlets round it, as you would cutlets of meat; place between each the horns of the lobster cut into short lengths.