cayenne, and salt; fry them of a
light brown. They are chiefly used as garnish for fish, or for rump
steaks; but if intended to be eaten alone, make a little thick melted
butter, moistened with the liquor of the oysters, and serve as sauce.

1184. Stewed Oysters.

The beard or fringe is generally taken off. When this is done, set on
the beards with the liquor of the oysters, and a little white gravy,
rich, but unseasoned; having boiled for a few minutes, strain off the
beards, put in the oysters, and thicken the gravy with flour and
butter (an ounce of butter to half a pint of stew), a little salt,
pepper, and nutmeg, or mace, a spoonful of ketchup, and three of
cream; some prefer a little essence of anchovy to ketchup, others the
juice of a lemon, others a glass of white wine; the flavour may be
varied according to taste. Simmer till the stew is thick, and the
oysters warmed through, but avoid letting them boil. Lay toasted
sippets at the bottom of the dish and round the edges.

[STUDY THE PRECAUTIONS RESPECTING FIRE.]

1185. Bologna Sausages.

Take equal quantities of bacon, fat and lean, beef, veal, pork, and
beef suet; chop them small, season with pepper, salt, &c., sweet
herbs, and sage rubbed fine. Have a well-washed intestine, fill, and
prick it; boil gently for an hour, and lay on straw to dry. They may
be smoked the same as hams.

1186. Oxford Sausages.

To each pound of lean pork allow one pound of lean veal, one pound of
fat, part pork and part veal. Chop and beat well with a lard-beater.
Allow one pound of bread-crumbs, thyme, a little parsley; an ounce of
sage leaves, chopped very small; two heads of leeks, or a little
garlic, or shalot, chopped very fine; salt, pepper, and nutmeg. To
each pound allow one egg, the yolks and whites separately; beat both
well, mix in the yolks, and as much of the whites as is necessary to
moisten the bread. Then make the sausages in the usual way.

1187. Worcester Sausages.

Worcester sausages are made of beef, &c.; add allspice, and any other
spices and herbs you may choose.

1188. Mutton Sausages.

The lean of the leg is the best. Add half as much of beef suet; that
is, a pound of lean and half a pound of suet (this proportion is good
for all sausages). Add oysters, anchovies chopped very fine, and
flavour with seasoning. No herbs. These will require