OSTREADjE. — OYSTEE. 95 



rich paste over the sideSj 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. 



" Pickled Oysters. — Put 2 dozen of large oysters into a 

 stewpan over a fire, with their liquor only, and boil 

 them five minutes ; then strain the liquor into another 

 stewpan, and add to it a bay-leaf, a little cayenne pepper, 

 salt, a gill and a half of vinegar, half a gill of ketchup, 

 a blade of mace, a few allspice, and a bit of lemon- 

 peel; boil it till three parts reduced, then beard and 

 wash the oysters, put them to the pickle, and boil them 

 together two minutes. When they are to be served 

 up, place the oysters in rows, and strain the liquor over 

 them ; garnish the dish with slices of lemon or bar- 

 berries."* 



Glamorganshire way of Pickling Oysters. — Beard 

 them nicely ; then slowly stew them in the hquor from 

 their shells, with a bay-leaf or two, and some whole 

 black pepper ; a very small quantity of vinegar is then 

 added, and they are placed in stone jars, corked, and co- 

 vered with pitch. They are then ready for the London 

 markets. 



This oyster pickling may be seen going on in almost 

 every cottage. The oysters when raw sell at Is. a 

 * From an old Cookery Book. 



