300 OYSTERS, AND ALL ABOUT THEM. 



and the oysters in layers ; season very lightly with salt, 

 pepper, and mace ; then put half a teacupful of liquor, and 

 the same of veal gravy. Bake in a slow oven ; and before 

 you serve put in a teacupful of cream, a little more oyster 

 liquor, all warmed but not boiled." () 



*' An Oyster Pie (old recipe). Parboil a quart of large 

 oysters in their own liquor ; mince them small, and pound 

 them in a mortar with pistachio-nuts, marrow, and sweet 

 herbs, an onion, savory, spices, and a little grated bread ; 

 lay on butter, and close your pie." (u] 



" Oyster Pie, another way. Take a large dish, butter it, 

 spread a rich paste over the sides, and round the edge, but 

 not at the bottom ; the oysters should be fresh, and as 

 large and fine as possible ; drain off part of the liquor 

 from the oysters ; put them into a pan, season them with 

 pepper, salt, and spice ; stir them well with the seasoning ; 

 have ready the yolks of eggs, chopped fine, and grated 

 bread ; pour the oysters (with as much of their liquor as 

 you please) into the dish that has the paste in it ; strew 

 over them the chopped egg and grated bread ; roll out the 

 lid of the pie, and put it on, crimping the edge hand- 

 somely. Bake the pie in a quick oven." 



" Oyster and Eel Pie (old recipe). Make puff paste and 

 lay it in your dish ; then take great eels and flay them, 

 clean them, cut them in pieces, and wash them dry. Lay 

 some butter in your pie, and season your eels with some 

 pepper, salt, nutmeg, cloves, and mace, and put them in ; 

 cover them all over with great oysters, and add more of 

 your beaten spices and salt ; cover the whole with butter, 

 and put in two or three spoonfuls of white wine ; so close 

 it with paste, bake it, and serve it in hot." 



(u) " Household Manuals : How to Cook Fish." 

 (v] Murray's " Modern Domestic Cookery." 



