Mix with bread crumbs, and pound all in a mortar. Season with salt and pepper, adding an egg, well beaten.
Make into cakes like pork sausage.—Mrs. E.
Raw Oysters.
Take each oyster separately on a fork and drain from the liquor. Place on the table in an oyster tureen or salad bowl; have near a pile of small oblong dishes; scraped horseradish, pepper sauce, and Worcestershire sauce, etc., so that after being helped, each guest may season to taste.
When oysters are transported some distance, it is well to boil the liquor from which they have been taken and pour over them: this makes them plump and prevents them from being slimy.—Mrs. S. T.
To keep Oysters alive and Fatten.
Mix one pint of salt with thirty pints of water. Put the oysters in a tub that will not leak, with their mouths upwards and feed them with the above, by dipping in a broom and frequently passing over their mouths. It is said that they will fatten still more by mixing fine meal with the water.—Mrs. R——.
To Cook Crabs.
Take live crabs and put them in cool water, let them remain for half an hour. Then put them in a vessel, pour boiling water on them sufficient to cover them; boil ten minutes. Take them off and wipe them clean, first removing the dead men, and proceed to remove the meat. Take the upper shell, clean it. Season the meat with pepper, salt, mustard, and plenty of butter; put all in the shell again and bake half an hour.—Mrs. K. Norfolk.
Crab Stew.