1212. - Oyster Pie

As you open the oysters separate them from the liquor, which strain; parboil sweetbreads, and, cutting them in slices, lay them and the oysters in layers; season very lightly with salt, pepper, and mace; then put half a teacupful of liquor, and the same of veal gravy. Bake in a slow oven; and before you serve, put a teacupful of cream, a little more oyster-liquor, and a cup of white gravy, all warmed, but not boiled.

1213. - Oyster Pie. (English Way.)

Lay a tender beefsteak in the bottom of a dish and on it oysters and bread crumbs, with pepper and salt. Fill the dish with layers of beafsteak and oysters; pour over it the liquor of the oyster, cover with a light paste and bake twenty minutes in a quick oven.

1214. - Yorkshire Pudding

Put six tablespoonfuls of flour into a basin, with six eggs, a pinch of salt, and a quarter of a pint of milk, mix well together with a wooden spoon, adding the remaining three-quarters of a pint of milk by degrees; you have previously set a shallow tin dish under a piece of roasting beef before the fire; an hour before serving pour in the batter, leaving it under the meat until quite set and rather browned upon the top, when turn the pudding over upon the dish you intend serving it upon, and again place it before the fire until the other side is rather browned, when it is ready to serve with the meat.

This pudding is very excellent baked under a small piece of beef of about five or six pounds. It is also frequently baked beneath a shoulder of mutton; and sometimes in an oven separate, if the fire is not large enough, (with a few spoonfuls of gravy added).

1215. - Toad In A Hole

Make a batter as directed for the Yorkshire pudding, but with the addition of a spoonful more flour and six ounces of chopped beef suet; butter a rather deep baking-dish, into which pour the batter, lay a solid piece of lean gravy beef about three pounds, in the centre, or a beef skirt, and bake it an hour and a half in a hot oven.

Another method is to cut up about three pounds of rumpsteaks into about six pieces, and putting them in the batter at various distances apart, but the former method is most common.

Any remains of cooked beef, veal, mutton, pork, roasted or boiled, salt or fresh, or game and fowl, cut in pieces, and seasoned to taste, may be used in this dish, by adding it to the batter when in the dish.

1216. - Fish Pudding

Cut a slice of salmon half an inch thick, and weighing about one pound; remove the skin and bone, mix a'salt-spoonful of salt, half one of pepper, one of finely chopped onions and parsley, and a spoonful of flour in a plate, and rub the fish with it; make half a pound of flour into paste, roll it half an inch thick, place a pudding-cloth in a middle-size basin, flour the cloth, lay the paste in it, place in the salmon with a little water and white wine, and a bay-leaf, bring the paste over so that the edges meet. in the middle, having reserved a small piece which you have rolled out to place over the joint, after having wetted it. Tie the cloth, but not too tight, round the paste; place it in a gallon of boiling water, let it simmer for one hour and a half, take it out, remove the cloth, and serve it with shrimp sauce over or separate. Fillets of soles, mackerel, turbot, or other fish, may be used.