ry hot in
a tureen which should have a cover to it.

_Time_.--Altogether 1/2 hour.

_Sufficient_ for a small tureen.

OYSTER FORCEMEAT, for Roast or Boiled Turkey.

489. INGREDIENTS.--1/2 pint of bread crumbs, 1-1/2 oz. of chopped suet
or butter, 1 faggot of savoury herbs, 1/4 saltspoonful of grated nutmeg,
salt and pepper to taste, 2 eggs, 18 oysters.

_Mode_.--Grate the bread very fine, and be careful that no large lumps
remain; put it into a basin with the suet, which must be very finely
minced, or, when butter is used, that must be cut up into small pieces.
Add the herbs, also chopped as small as possible, and seasoning; mix all
these well together, until the ingredients are thoroughly mingled. Open
and beard the oysters, chop them, but not too small, and add them to the
other ingredients. Beat up the eggs, and, with the hand, work
altogether, until it is smoothly mixed. The turkey should not be stuffed
too full: if there should be too much forcemeat, roll it into balls, fry
them, and use them as a garnish.

_Sufficient_ for 1 turkey.

OYSTER KETCHUP.

490. INGREDIENTS.--Sufficient oysters to fill a pint measure, 1 pint of
sherry, 3 oz. of salt, 1 drachm of cayenne, 2 drachms of pounded mace.

_Mode_.--Procure the oysters very fresh, and open sufficient to fill a
pint measure; save the liquor, and scald the oysters in it with the
sherry; strain the oysters, and put them in a mortar with the salt,
cayenne, and mace; pound the whole until reduced to a pulp, then add it
to the liquor in which they were scalded; boil it again five minutes,
and skim well; rub the whole through a sieve, and, when cold, bottle and
cork closely. The corks should be sealed.

_Seasonable_ from September to April.

_Note_.--Cider may be substituted for the sherry.

PICKLED OYSTERS.

491. INGREDIENTS.--100 oysters; to each 1/2 pint of vinegar, 1 blade of
pounded mace, 1 strip of lemon-peel, 12 black peppercorns.

_Mode_.--Get the oysters in good condition, open them, place them in a
saucepan, and let them simmer in their own liquor for about 10 minutes,
very gently; then take them out, one by one, and place them in a jar,
and cover them, when cold, with a pickle made as follows:--Measure the
oyster-liquor; add to it the same quantity of vinegar, with mace,
lemon-peel, and pepper in the above proportion, and boil it for 5
minutes; when cold, pour over the oysters, and tie them down very
closely, as contact with the air sp