e of
gravy. Bake in a slow oven; and before the pie is sent to table, put in
a teacup of cream, a little more oyster liquor, and a cup of white
gravy, all warmed together, but not boiled.

OYSTER SAUCE. Save the liquor in opening the oysters, boil it with the
beards, a bit of mace and lemon peel. In the mean time, throw the
oysters into cold water, and drain it off. Strain the liquor, put it
into a saucepan with the oysters, and as much butter, mixed with a
little milk, as will make sauce enough; but first rub a little flour
with it. Set them over the fire, and keep stirring all the time. When
the butter has boiled once or twice, take them off, and keep the
saucepan near the fire, but not on it; for if done too much, the oysters
will be hard. Squeeze in a little lemon juice, and serve it up. If for
company, a little cream is a great improvement. Observe, the oysters
will thin the sauce, and therefore allow butter accordingly.

OYSTER SOUP. Beat the yolks of ten hard eggs, and the hard part of two
quarts of oysters, in a mortar, and put them to two quarts of fish
stock. Simmer all together for half an hour, and strain it off. Having
cleared the oysters of the beards, and washed them well, put them into
the soup, and let it simmer five minutes. Beat up the yolks of six raw
eggs, and add them to the soup. Stir it all well together one way, by
the side of the fire, till it is thick and smooth, but do not let it
boil. Serve up all together.

OYSTER MOUTH SOUP. Make a rich mutton broth, with two large onions,
three blades of mace, and a little black pepper. When strained, pour it
on a hundred and fifty oysters, without the beards, and a bit of butter
rolled in flour. Simmer it gently a quarter of an hour, and serve up the
soup.

OYSTERS. Of the several kinds of oysters, the Pyfleet, Colchester, and
Milford, are much the best. The native Milton are fine, being white and
fleshy; but others may be made to possess both these qualities in some
degree, by proper feeding. Colchester oysters come to market early in
August, the Milton in October, and are in the highest perfection about
Christmas, but continue in season till the middle of May. When alive and
good, the shell closes on the knife; but if an oyster opens its mouth,
it will soon be good for nothing. Oysters should be eaten the minute
they are opened, with their own liquor in the under shell, or the
delicious flavour will be lost. The rock oyster is the largest,