Halibut Steak

Wash and wipe the steaks dry. Beat up two or three eggs, and roll out some Boston or other hard crackers until they are very fine. Dip each steak into the beaten egg, then into the bread-crumbs (when you have salted the fish), and fry in hot fat, lard or nice drippings. Another nice way to cook them is to broil them upon a buttered gridiron over a clear fire, first seasoning with salt and pepper. When done, lay in a hot dish, butter well and cover closely.

Fried Shad

Clean, wash and wipe a fine roe-shad. Split it open, cut each side into four pieces, leaving the head off, also the fins and tail. Sprinkle with salt and pepper and dredge with flour. Have ready a frying-pan of boiling hot lard or drippings; put in the fish and fry it brown, turning it over in five minutes to cook the other side. Fry the roe in the same way. Lay the fish in the centre of the dish and the roe around it. Garnish with lemon, parsley or watercresses. Eat with catsup.

How To Broil Oysters

Put the oysters in a cullender and drain all the water from them, then put them in a napkin and wipe them dry. A moderate quantity of cayenne pepper may be put on them if desired. Salt gently, and dip each individual oyster in melted butter. Place them in a double gridiron, the bars of which should be greased to prevent them from sticking. Broil over a brisk fire, basting them with the melted butter while cooking. Serve on a hot dish. Pepper and salt to taste.

Stewed Oysters

Separate the oysters from the liquor. Put the liquor in a stew-pan and add one pint water, a wineglass of cream, a lump of butter the size of an egg, pepper, salt and breadcrumbs to taste. Let them boil together, then add oysters and cook till thoroughly heated.

Scalloped Oysters

Take the oysters from the liquor, place some in a baking dish or pan, grate bread-crumbs highly seasoned with pepper and salt, and a few celery seed over them, with some bits of butter. Add another layer of oysters and the seasoning. Then pour over them a glass of wine and another layer of grated bread. Bake till hot through.

Oyster Sauce For Fowls

Plump the oysters for a moment or two over the fire. Then take them out and stir some flour and butter mixed into the liquor; salt and pepper to taste. When it has boiled put in the oysters and add a glass of wine.

Pickled Oysters

Wash the oysters, then drain them. Put them in a kettle on the fire and cover them with cold water. Take off the scum as it rises, and when they commence boiling throw in to every gallon of oysters one tablespoonful each of black-grain pepper and allspice, one-half the quantity of blade mace. When cold, add salt and vinegar to taste.

Panned Oysters

Take fifty large oysters, remove every particle of shell which may adhere to them; put them into a cullender, and pour over a little water to rinse them. After letting them drain, put them into a stew-pan with quarter pound of butter, salt, black and red pepper to taste. Put them over a clear fire and stir while cooking. As soon as they commence to shrink, take them from the fire and send to table hot in a heated covered dish.