Oysters.
WHEN the oysters are opened, save as much of the
liquor as you can, and strain it through a sieve; wash
your oysters clean in warm water, and then make a
batter as follows: Beat up the yolks of two eggs with
half a nutmeg grated, cut a little lemon-peel small, a
good deal of parsley, and add a spoonful of the juice of
spinach, two spoonfuls of cream or milk, and beat the
whole up with flour till it is a thick batter. Having
prepared this, put a piece of fresh butter into a stew-pan,
and when it is thoroughly hot, dip your oysters one by
one into the batter, then roll them in crumbs of bread
grated fine, and fry them quick and brown, which done,
take them out of the pan, and set them before the fire.—
Have ready a quart of chestnuts, shelled and skinned, and
fry them in the batter. When enough, take them up,
pour the fat out of the pan, shake a little flour all over
the pan, and rub a piece of butter all round with a spoon.
Then put in the oyster liquor, three or four blades of
mace, the chestnuts, and half a pint of white wine. Let
them boil, and have ready the yolks of two eggs beat up,
with four spoonfuls of cream. Stir all well together, and
when it is thick and fine, lay the oysters in the dish,
and pour the ragoo over them. Garnish with chest-
nuts and lemon.