Oyster Sausages

Ingredients

• 3.5 dozen plump native oysters
• 10 oz fine bread-crumbs
• 10 oz beef-suet
• 1 saltspoonful salt
• 1 saltspoonful pepper
• 2 saltspoonful pounded mace
• 1/3 small nutmeg
• 2 whole eggs
• butter
• flour

Instructions

1. Beard, rinse well in their strained liquor, and mince the oysters (but not finely).
2. Mix the minced oysters with the bread-crumbs and beef-suet.
3. Add salt, pepper or cayenne, pounded mace, and grated nutmeg to the mixture.
4. Moisten the whole with the unbeaten eggs (or yolks of 3 eggs plus a dessertspoonful of the whites).
5. Work all ingredients together until perfectly blended.
6. Set the mixture in a cool place for two or three hours.
7. Make the mixture into the form of small sausages or sausage cakes, dusting your fingers well with flour as you shape.
8. Cook a small bit and taste it to check the seasoning and heighten if required before cooking the whole batch.
9. Flour the sausages and fry them in butter until a fine light brown; or alternatively, throw them into boiling water for three minutes.
10. If using the boiling method, drain the sausages and let them become cold.
11. Dip the cooled sausages into egg and bread-crumbs.
12. Broil them gently until they are lightly coloured.