TO FRY OYSTERS.
Take a quarter of a hundred of large oysters, wash them and roll them in grated bread, with pepper and salt, and fry them a light brown; if you choose, yon may add a little parsley, shred fine. They are a proper garnish for calves’ head, or most made dishes.
TO MAKE OYSTER LOAVES.
Take little round loaves, cut off the tops, scrape out all the crumbs, then put the oysters into a stew pan with the crumbs that came out of the loaves, a little water, and a good lump of butter; stew them together ten or fifteen minutes, then put in a spoonful of good cream, fill your loaves, lay the bit of crust carefully on again, set them in the oven to crisp. Three are enough for a side dish.
POULTRY, &c.
TO ROAST A GOOSE.
Chop a few sage leaves and two onions very fine, mix them with a good lump of butter, a tea-spoonful of pepper, and two of salt, put it in the goose, then spit it, lay it down, and dust it with flour; when it is thoroughly hot, baste it with nice lard; if it be a large one, it will require an hour and a half, before a good clear fire; when it is enough, dredge and baste it, pull out the spit, and pour in a little boiling water.
