Make the sauce just the same as in preceding recipe, only add the juice of the oysters to it; strain, and add the oysters themselves. A few drops of tarragon and Chili vinegar are an improvement, and the juice of half a lemon. This is a delicate dish, and much liked.
Well pound the flesh of a good fresh lobster in a mortar (the best brand of tin lobster will answer as well), mix with it about two ounces of butter, one small cup of bread crumbs, salt and Nepaul pepper to taste, the grated rind of a lemon and half a nutmeg grated, mix all together with two well beaten eggs; form into cutlet shapes, and egg and bread crumb them, fry a golden brown in boiling fat or butter. Lay them on a sieve to drain off any fat there may be. Serve neatly on a dish, and decorate with fried bread and parsley.
Stew one dozen oysters in their own liquor gently, till tender enough to chop very small; mix with them one cup of bread crumbs, some grated nutmeg and lemon peel, salt and pepper to taste; bind all together with a well-beaten egg or two, form into cutlets, and fry in butter a pale yellow; drain on a sieve. Serve with fried sippets of bread and parsley round them. These are very delicious and simple.
Take as many oysters as you need, dip each into well beaten egg, and then into bread crumbs, fry in butter a golden colour, sprinkle with pepper and salt.
Have ready as many pieces of fried bread, cut out with a round cutter, as you have oysters, lay an oyster on each; garnish the top with a sprinkling of chopped green parsley and a piece or two of lemon cut in dice shape.
Remove the skin and bone from any cold fish you may have remaining; well pound the flesh in a mortar; add one cup of bread crumbs, salt and Nepaul pepper to taste, a teaspoon of chopped onion, a teaspoon of chopped parsley, mix all well together with one or two well beaten eggs, shape into cutlets, sausages, or rounds, and fry a pale golden colour.
Serve neatly garnished with parsley, and slices of lemon on a stand of potato.
Get a good sized smoked haddock, put it in the oven a few minutes, pick out all bones and skin, pound the flesh in a mortar, add one teaspoon chopped onion, one teaspoon of herbs as for veal stuffing, the grated rind of half a lemon, pepper and salt to taste, one tea-cup of fine bread crumbs; mix well, bind all with one or two well beaten eggs, form into croquets, egg and bread crumb them, fry in butter a delicate gold colour. Serve round a wall of mashed potatoes; garnish with parsley and fried bread.