446 DR CHASE'S RECIPES. 



Chicken Oyster Pie.— Cut the chicken in suitable pieces for fricassee, 

 and prepare it as for that dish. Line a deep pie dish with a rich crust, and put 

 in a layer of chicken with its gravy, and a layer of raw oysters; sprinkle the 

 latter with salt, pepper and bits of butter. Proceed thus till the dish is full, 

 and cover with a crust of pastry. Bake from J^ to ^ of an hour. Serve with 

 gravy, made with equal parts of chicken gravy and the oyster juice, thickened 

 with flour and seasoned with salt and pepper. 



Oyster Flitters.— Drain the liquor from the oysters, and to 1 tea-cupful 

 add the same quantity of milk, 3 eggs, pinch of salt, and flour enough for a 

 thin batter. Chop the oysters and stir them in the butter, and fry in half but- 

 ter and lard rather hot, and send quickly to the table. 



Oyster Omelet. — Twelve large oysters, 6 eggs, 1 cup of milk, 1 tea- 

 spoonful of butter, salt and pepper, and parsley, if agreeable; chop the oysters. 

 Beat the whites and yolks of the eggs separately, as for cake. Heat 3 table- 

 spoonfuls of butter, pour the milk, yolks of eggs, oysters and seasoning in a 

 dish and mix, and add the whites of eggs and 1 spoonful of melted butter, with 

 as little stirring as possible, then cook to an appetizing brown, turning the 

 omelet carefully. 



Broiled Oysters.— Drain and wipe the oysters and dip them in melted 

 butter; then broil them on an oiled griddle over a moderate fire. Season to 

 taste. 



Corn Oysters.— Take young sweet corn; cut from the cobs into a dish. 

 To 1 pt. of corn add 1 well-beaten egg, small tea-cupful of flour, J^ gill sweet 

 cream, J^ tea-spoonful of salt; mix it well. Fry like oysters by dropping into 

 hot drippings or butter by spoonfuls about the size of an oyster. 



DUCKS— To Bake Wild or Tame, to Avoid their Naturally 

 Strong Plavor.—DiRECTiONS— After having prepared them for stuffing, 

 first parboil them for 1 hour, having an onion cut into 2 or 3 pieces, according 

 to its size; put a piece inside of each duck while parboiling, which removes 

 their strong flavor; then stuff with bread-crumb dressing, in which half of a 

 common-sized onion, chopped fine, has been added for each duck. Bake in a 

 hot oven, leaving the oven door J^ inch ajar to carry off the strong flavor which 

 may be left. Baste often with water and butter kept on tlie stove for that pur- 

 pose, as the water first put in is to be poured off, to get rid of the duck-oil, 

 which at first comes out very freely and contains much of the rancid or strong 

 flavor of the duck, which it is our design hereby to avoid. After this the water 

 and butter may be put into the pan for basting and for the gravy. The object 

 is to get rid of all the oil possible. 



Another Plan — and some people like them better with wholly an onion 

 dressing— is as follows: Peel and wash 4 medium-sized onions for each duck, 

 slice them, and have some water in a saucepan, boiling as hard as maybe, 

 throw in the sliced onions (onions can be peeled and sliced under water without 

 affecting the eyes), with a Uttle salt, and boil for 1 minute only after they begin 

 to boil, which removes the acrid oil, or strong taste of the onions; remove from 

 the fire, pouring off the water and draining nicely (this should always be done 



