OSTREAD^. — OYSTER. 
95 
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- 
somelj^ 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 j 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 liquor 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 1^. a 
* From an old Cookery Book. 
