THE OYSTEE. 63 



is this, communicated to me by a lady of some experience 

 in matters gastronomical : — 



" Ha^dng buttered the inside of a deep dish, line it with puff- 

 paste rolled out rather thick, and prepai-e another sheet of paste 

 for the lid. Put a clean towel into the dish (folded so as to 

 support the lid) and then put on the lid ; set it into the oven, 

 and bake the paste well. When done, remove the lid, and take 

 out the folded towel. While the paste is baking, prepare the 

 oysters. Having picked off carefully any bits of shell that may 

 be found about them, lay them in a sieve and drain off the 

 liquor into a pan. Put the oysters into a skillet or stew-pan, 

 with barely enough of the liquor to keep them from burning. 

 Season them with whole pepper, blades of mace, some grated 

 nutmeg, and some grated lemon-peel, (the yellow rind only,) 

 and a little finely minced celery. Then add a large portion of 

 fresh butter, divided into bits, and very slightly dredged with 

 flour. Let the oysters simmer over the fire, but do not allow 

 them to come to a boil, as that will shrivel them. Next beat 

 the yolks only, of three, four, or five eggs, (in proportion to the 

 size of the pie,) and stir the beaten egg into the stew a few 

 minutes before you take it from the fire. Keep it warm till the 

 paste is baked. Then carefully remove the lid of the pie ; and 

 replace it, after you have filled the dish with the oysters and 

 gravy. 



" The Hd of the pie may be ornamented with a wreath of 

 leaves cut out of paste, and put on before baking. In the centre, 

 place a paste-knot or flower. 



" Oyster pies are generally eaten warm ; but they are very 

 good cold." 



B. Oyster Toast.— Cut four slices of bread, pare off the crusts, 

 and toast them. Butter the toast on both sides. Then select 

 a dozen of fine fat and plump oysters, and mince them ; place 

 them thickly between the slices of toast, seasoning them with 

 cayenne pepper. Beat the yolks of four eggs, and mix them 

 with half-a-pint of cream, adding, if thought necessary, a few 



