Chapter III: Dishes of Shell-Fish

Page

Oysters, to cleanse and feed 85
(_and when in season_)

To scallop Oysters 86

Scalloped Oysters _à la Reine_ 86

To stew Oysters 86

Oyster Sausages (_a most 87
excellent receipt_)

To boil Lobsters (_and when in 88
season_)

Cold dressed Lobster and Crab 88

Lobsters fricasseed, or _au 89
Béchamel_ (_Entrée_)

Hot Crab or Lobster 89

Potted Lobsters 90

Lobster cutlets (_a superior 91
Entrée_)

Lobster Sausages 91

_Boudinettes_ of Lobsters, 92
Prawns, or Shrimps. _Entrée_
(_Author’s receipt_)

To boil Shrimps or Prawns 93

To dish cold Prawns 93

To shell Shrimps and Prawns 93
quickly and easily