Fifty dinners

Now take a dozen sauce oysters, put them with their beards intact into a saucepan, strain their own liquid over them through muslin, for it often contains some atoms of shell, and if insufficient to cover them add as much broth as will suffice for that purpose, cold : put over a low fire, and heat up gradually : the moment signs of boiling show themselves, stop ; strain off the liquid from the oysters, add it to the rest of the fish broth, and thicken it. Trim the beards off the oysters, divide each one in halves, and finish in this way ; Arrange the fillets on a dish that CHICKEN IN PANCAKE. will stand the oven, which should be buttered and sprinkled with chopped parsley ; over the surface of the fillets put the cut-up oysters, mask the whole with the sauce, and set it in the oven for three or four minutes, just to heat thoroughly ; serve in the same dish placed upon a napkin and garnished with parsley. Seasoning and lemon-juice should be added at discretion. Take the remains of a cold roast fowl, and pick off all the remaining meat you can ; remove the skin from these pieces and put them aside. Breakup the carcase, and throw it, 3- CJtnken with all fragments of skin and bone, and the giblets of the fowl if previously saved, into a stewpan, with as much stock as will cover the whole : bring the broth to the boil, and add four ounces each of onion and turnip, one of celery, sweet herbs, pepper, and salt, and simmer the contents of your pan as long as you can, finally adding half an ounce of meat glaze and a sherry-glass of chablis. Now strain it, remove all fat that may rise, and thicken it with butter and flour, reduce the sauce a little, take it off the fire, and stir in the yolk of a raw egg beaten up with the squeeze of half a lemon. Let the sauce get cold. Now make the nicest mince you can of the cold fowl, diluting it with the cold sauce, and adding two tablespoonfuls of minced cooked ham or tongue and the same of cooked mushrooms. Next make two good-sized pancakes not too thickly. Lay them out flat upon a board, or joint dish. Cover the surfaces of each with very thinly sliced cooked bacon, arrange the mince upon this layer, leaving a margin so that the pancake may envelop it nicely. Fold the pancakes over, lay them with a slice on a buttered tin or baking-dish, brush their surfaces over with a beaten egg, dredge over with finely sifted raspings or pounded crust-crumbs, dot over with little bits of butter, and set in the oven to heat up and brown. Lift them with a slice when done, arrange them on a hot silver dish, and serve as hot as, possible. Any sauce that may have remained over should be sent up in a boat. It need scarcely be said that a wild duck should not be over-roasted, or that it should he done in front of the fire. A quarter of an hour is all that it needs in the cooking. At the home dinner no sauce is better than the following : — 4. Roast •wild duck. Score the breast of the bird in the direction }mu intend to slice it, and let the gravy run out bountifully ; to that add a couple of tablespoon- ^ninuU burgundy, or sound claret (the first