p by means of a net with an
iron scraper at the mouth, that is dragged by a rope from a boat
over the beds. As soon as taken from their native beds, they are
stored in pits, formed for the purpose, furnished with sluices,
through which, at the spring tides, the water is suffered to
flow. This water, being stagnant, soon becomes green in warm
weather; and, in a few days afterwards, the oysters acquire the
same tinge, which increases their value in the market. They do
not, however, attain their perfection and become fit for sale
till the end of six or eight weeks. Oysters are not considered
proper for the table till they are about a year and a half old;
so that the brood of one spring are not to be taken for sale,
till, at least, the September twelvemonth afterwards.

SCALLOPED OYSTERS.

I.

287. INGREDIENTS.--Oysters, say 1 pint, 1 oz. butter, flour, 2
tablespoonfuls of white stock, 2 tablespoonfuls of cream; pepper and
salt to taste; bread crumbs, oiled butter.

_Mode_.--Scald the oysters in their own liquor, take them out, beard
them, and strain the liquor free from grit. Put 1 oz. of batter into a
stewpan; when melted, dredge in sufficient flour to dry it up; add the
stock, cream, and strained liquor, and give one boil. Put in the oysters
and seasoning; let them gradually heat through, but not boil. Have ready
the scallop-shells buttered; lay in the oysters, and as much of the
liquid as they will hold; cover them over with bread crumbs, over which
drop a little oiled butter. Brown them in the oven, or before the fire,
and serve quickly, and very hot.

_Time_.--Altogether, 1/4 hour.

_Average cost_ for this quantity, 3s. 6d.

_Sufficient_ for 5 or 6 persons.

II.

Prepare the oysters as in the preceding recipe, and put them in a
scallop-shell or saucer, and between each layer sprinkle over a few
bread crumbs, pepper, salt, and grated nutmeg; place small pieces of
butter over, and bake before the fire in a Dutch oven. Put sufficient
bread crumbs on the top to make a smooth surface, as the oysters should
not be seen.

_Time_.--About 1/4 hour.

_Average cost_, 3s. 2d.

_Seasonable_ from September to April.

STEWED OYSTERS.

288. INGREDIENTS.--1 pint of oysters, 1 oz. of butter, flour, 1/3 pint
of cream; cayenne and salt to taste; 1 blade of pounded mace.

_Mode_.--Scald the oysters in their own liquor, take them out, beard
them, and strain the liquo