desirable for that purpose. For instance; so quick is the
produce of pigeons, that, in the space of four years, 14,760 may come
from a single pair; and in the like period, 1,274,840 from a couple of
rabbits, this is nothing to the millions of eggs in the milt of a
codfish."

_Scolloped Oysters._--(No. 182.) A good way to warm up any cold fish.

Stew the oysters slowly in their own liquor for two or three minutes,
take them out with a spoon, beard them, and skim the liquor, put a bit
of butter into a stew-pan; when it is melted, add as much fine
bread-crumbs as will dry it up, then put to it the oyster liquor, and
give it a boil up, put the oysters into scollop-shells that you have
buttered, and strewed with bread-crumbs, then a layer of oysters, then
of bread-crumbs, and then some more oysters; moisten it with the oyster
liquor, cover them with bread-crumbs, put about half a dozen little
bits of butter on the top of each, and brown them in a Dutch oven.

_Obs._ Essence of anchovy, catchup, Cayenne, grated lemon-peel, mace,
and other spices, &c. are added by those who prefer piquance to the
genuine flavour of the oyster.

Cold fish may be re-dressed the same way.

N.B. Small scollop-shells, or saucers that hold about half a dozen
oysters, are the most convenient.

_Stewed Oysters._--(No. 182*.)

Large oysters will do for stewing, and by some are preferred; but we
love the plump, juicy natives. Stew a couple of dozen of these in their
own liquor; when they are coming to a boil, skim well, take them up and
beard them; strain the liquor through a tamis-sieve, and lay the oysters
on a dish. Put an ounce of butter into a stew-pan; when it is melted,
put to it as much flour as will dry it up, the liquor of the oysters,
and three table-spoonfuls of milk or cream, and a little white pepper
and salt; to this some cooks add a little catchup, or finely-chopped
parsley, grated lemon-peel, and juice; let it boil up for a couple of
minutes, till it is smooth, then take it off the fire, put in the
oysters, and let them get warm (they must not themselves be boiled, or
they will become hard); line the bottom and sides of a hash-dish with
bread-sippets, and pour your oysters and sauce into it. See _Obs._ to
receipt No. 278.

_Oysters fried._[192-*]--(No. 183.)

The largest and finest oysters are to be chosen for this purpose; simmer
them in their own liquor for a couple of minutes, take them out and lay
them on a cloth to