The thorough good cook

Procure four dozen of the largest sort of oysters, and wash them in their liquor ; wipe them dry, strain the liquor off; add to it a teaspoonful of pepper, two blades of mace, three tablespoonfuls of white wine, and four of vinegar, and if the liquor is not very salt, you may put one tablespoonful of salt ; simmer the oysters for a few minutes in this liquor, then put them into small jars and boil up the pickle, skim it, and, when cold, pour it over the oysters ; keep them closely covered. 113. Oyster Fritters. Having blanched the oysters in their own liquor, soak them for some time in vinegar and water, with salt, shredded parsley, and small white onions, sliced ; then dry them well, dip each in batter, and fry them. 114. Oysters and Eggs. Put into a stew-pan half a pound of fresh butter, some parsley, scallions, and morels, shredded small ; season with pepper, salt, and nutmeg ; when the butter is melted, put in about four dozen oysters with their liquor, make them quite hot, and add to them five or six hard-boiled eggs cut in slices ; let the whole simmer for a quarter of an hour, and fill the oyster shells with it ; cover each with raspings, and colour them in the oven or with a salamander. 115. Oyster Patties. Take twenty- four medium-sized oysters, put them in a stew pan with their own liquor, and add half a pinch of pepper ; cover, and let cook for two minutes. Then take half the liquor out, and add to the oysters three-quarters of a pint of Bechamel (p. 327), and a very little grated nutmeg ; simmer for two minutes, but do not let boil. Take six hot patties, fill them up with four oysters each, pour the sauce over, and place the covers on top. Serve on a dish with a folded napkin. 116. Oyster Pudding. In opening the oysters, take care of the liquor. Strain, beard and parboil the fish ; soak and parboil sweetbreads, which must be cut in slices and disposed with the oysters in layers in a buttered mould, and lightly seasoned with salt, pepper, and mace. Put half a teacupful of the liquor, and as much gravy, into the mould, and steam for half an hour. On turning out the pudding, pour over it a sauce made of a teacupful of cream, some more oyster liquor, and a cupful of white gravy, warm, but not boiling. 117. Oyster Pie. Open your oysters, being careful to save the liquor: strain, beard, and parboil them. Then soak and parboil sweetbreads, cut them in slices, and place them and the oysters in alternate layers in a dish, with a slight seasoning of mace, salt, and pepper, together with half a teacupful of gravy and the same quantity of the liquor; cover with crust, and bake the pie in a slow oven. On taking it out, add a teacupful of cream, some more oyster liquor, and a cupful of white gravy, warm, but not boiling. 118. Mock Oysters. Boil a calf's sweetbread in salted water. Wash some lower oyster sliells in cold water, and on each one lay a little finely minced herring — the Dutch herring is the best. Cut the sweetbread into small pieces, and dip these in bread-crumbs seasoned with salt, ample pepper, and a little nutmeg. Lay each piece in a shell. Sprinkle sufficient of the crumbs over them, with here and there a tiny piece of herring, and put a little butter on each. Give them a delicate browning before the fire.