No. 5. Oyster Forcemeat

• Oysters, 1 dozen
• bread-crumbs, 4 oz.
• butter,

Open carefully a dozen of fine plump natives, take off the beards, strain their liquor, and rinse the oysters in it. Grate four ounces of the crumb of a stale loaf into fine light crumbs, mince the oysters but not too small, and mi