_Scalloped._--Place the oysters when thoroughly washed on a hot stove, and as soon as they open remove one shell, the flatter one of the two, and take them from the fire. Sprinkle salt, pepper, chopped parsley, and bread-crumbs on them; place on each a piece of butter the size of a hazel-nut; put in the oven about ten minutes, and when done add a few drops of meat-gravy, to each, and serve hot.
_Another._--Put a quart of oysters and their liquor in a saucepan, set it on the fire, take off at the first boil, and drain. Set a saucepan on the fire with two ounces of butter in it; as soon as melted, add a teaspoonful of flour, stir, and, when turning rather brown, add the juice of the oysters, about a gill of gravy, salt, and pepper; boil gently for about ten minutes, stirring now and then. While it is boiling, place the oysters on scallop-shells, or on silver shells made for that purpose, two or three oysters on each, turn some of the above sauce on each, after it has boiled; dust with bread-crumbs, put a little piece of butter on each shell, and bake for about twelve minutes in a warm oven.
A dozen silver shells served thus make a sightly and excellent dish.
Some truffles, chopped fine, may be added to the sauce, two minutes before taking it from the fire.
_Stewed._--Procure two quarts of good and fresh oysters. Set them on a sharp fire, with their liquor and a little water, and blanch as directed. Put four ounces of butter in a saucepan, set on the fire, and when melted stir into it a small tablespoonful of flour; as soon as mixed, add also a teaspoonful of parsley, chopped fine, and about half a pint of broth; boil gently about ten minutes, then add the oysters, salt and pepper, boil again about one minute, dish the whole, sprinkle lemon-juice on, and serve.
_In Poulette._--In adding chopped mushrooms to the stewed oysters, at the same time that the oysters are put in the pan, you make them in _poulette_.
_A la Washington._--Fried oysters are called _à la Washington_, when two, three, or four very large oysters are put together (they adhere very easily), dipped in egg, rolled in bread-crumbs, and fried, as directed above. It is necessary to have a deep pan, and much fat, to immerse them completely.