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1
1036
Enquire within upon everything
·
Robert Kemp Philp
763
2220.
Oyster
Powder.
Open
the
oysters
carefully,
so
as
not
to
cut
them,
except
in
dividing
the
gristle
which
adheres
to
the
shells.
Put
them
into
a
mortar,
and
when
you
have
got
as
many
as
you
can
conveniently
pound
at
once,
add
salt
in
the
proportion
of
about
two
drachms
to
a
dozen
oysters;
pound
them,
and
rub
them
through
the
back
of
a
hair
sieve,
dry
them
thoroughly,
and
put
them
into
the
mortar
again,
with
as
much
flour
as
will
convert
them
into
a
paste;
roll
this
paste
out
several
times,
and
lastly,
flour
it,
and
roll
it
out
the
thickness
of
half
a
crown,
and
cut
it
into
pieces
about
one
inch
square;
lay
them
in
a
Dutch
oven,
where
they
will
dry
so
gently
as
not
to
get
burned;
turn
them
every
half
hour,
and
when
they
begin
to
dry,
crumble
them.
They
will
take
about
four
hours
to
dry.
Pound
them,
sift
them,
and
put
them
into
dry
bottles;
cork
and
seal
them.
Three
dozen
of
natives
require
seven
ounces
and
a
half
of
flour
to
make
them
into
a
paste
weighing
eleven
ounces,
which,
when
dried,
is
reduced
to
six
and
a
half
ounces.
To
make
half
a
pint
of
sauce,
put
one
ounce
of
butter
into
a
stewpan
with
three
drachms
of
oyster
powder,
and
six
tablespoonfuls
of
milk;
set
it
on
a
slow
fire,
stir
it
till
it
boils,
and
season
it
with
salt.
As
a
sauce,
it
is
excellent
for
fish,
fowls,
or
rump
steaks.
Sprinkled
on
bread
and
butter,
it
makes
a
good
sandwich.
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