Modern Cookery for Private Families

Chapter III Dishes of Shell-Fish

	Page
Oysters, to cleanse and feed (and when in season)	85
To scallop Oysters	86
Scalloped Oysters à la Reine	86
To stew Oysters	86
Oyster Sausages (a most excellent receipt)	87
To boil Lobsters (and when in season)	88
Cold dressed Lobster and Crab	88
Lobsters fricasseed, or au Béchamel (Entrée)	89
Hot Crab or Lobster	89
Potted Lobsters	90
Lobster cutlets (a superior Entrée)	91
Lobster Sausages	91
Boudinettes of Lobsters, Prawns, or Shrimps. Entrée (Author’s receipt)	92
To boil Shrimps or Prawns	93
To dish cold Prawns	93
To shell Shrimps and Prawns quickly and easily	93