The English-Chinese cookery book

3® vt §i 3? Z Pjs, % flr j®. si i i » » f « t* m ® ig, itb iff $: sf iSi £ OYSTER PIE. "1* TAKE a nice paste, and lay into a deep dish, turn a teacup down in L the centre. This will draw the liquor under it, and prevent it from boiling over; it also keeps the upper crust from falling in, and becoming clammy. Lay in the oysters, add a little pepper, butter and flour; make a — 28 — OYSTER PIE — continued wide incision in the upper crust, so that when the pie is nearly done you can pour in half a teacup of milk. Secure the edges of the crust and bake it an hour. It should be put into the oven immediately, else the under crust will be clammy. Use but little of the liquor. life * * IS ifc A m -tiioZoP 151 S'! w m & z n mxrnk ts m nmn — mm hm & as m m & ® u m is m m & % & & S f® - tl)! 4a m — m *,»i mm u jt - . 7ft m », a m 1 4- $ is ^ « K U is ifi 0. ffl jx su -m 2 Si « s ± # A it M vft. tU H 4® J; A AJJc.it pf ffe T T Sft ft » ft A 'ti>. pf A it M m 2. ft S 4® it « ffl ** # A 'X Rj it ft. Jit Sfc STEWED OYSTERS. TAKE them out of their shells. Boil them up very quickly, then set them off in order to take off the scum which rises. Have ready, for a quart of oysters, half a table spoonful of butter, with as much flour rubbed into it as it will receive. Return the kettle to the fire, and when it begins to simmer, stir in the butter till it is melted, and then serve. ffi M # dm * “ “ nf.A HI ffi. M M HI 0 m s + * * m t 2, m A vft » vtn 3» iio £-G£ I itMiD « S i - f? f S.ik « ^ IS ig Rl ?¥ W. |» £ it iff A # I,® W rfl ft M — 20 — TO FRY OYSTERS. LAY them in a cloth a few minutes to dry them, then dip each one into sifted biscuit crumbs, and fry in just enough fat to brown them. Put pepper and salt on them, before you turn them over. z,m m m r^am m % z m m ft ft a Wt fe £ z # A-o ^ w if ^z P? tk vto ^ ±, iSl ^ ilk £, IS i'V:> ia» T S ® K ^ m Ml ® M % # - a x m m ^ m m m m « & BUTTERED CRAB. BOIL one large crab, pick the meat out of the shell, cut it into small pieces and mix all well together with bread-crumbs, and a little minced parsley, equal to a third of the crab in quantity. Mix in pieces of butter here and there ; season it with pepper and salt, pack it into the shell and squeeze over it the juice of a lime, or drop in a spoonful of vinegar. Cover the top with a thick layer of bread-crumbs, put small pieces of butter over it, and bake in a moderate oven. t! ik p$ # & tk Z& B & Jit U MM iSj,^ $0 &0m vft m it,± pim » m m % ! a,# m m zwtJMM. — 30 — ON BOASTING MEAT. TO roast in a cooking stove, it is necessary to attend carefully to the fire, lest the meat should burn. Lay it into the pan with three or four gills of water -in it. Turn the pan round often, that all the parts may roast equally. When it is about half done, (having already floured it well before putting it into the oven) flour it again, turn it over that the lower side may become brown. If the water wastes so that the pan becomes nearly dry, add a little hot water. It is necessary to have everything hot on the table. It is often the case, that a well cooked dinner loses much of its excellence, by a want of care in this particular. All the meat and vegetable dishes should be heated, and the plates should also be warmed. * m Z g. « m ■fr Z ' i^i