Fill the patties with this oyster fricassee, taking care to make it hot by standing in boiling water before dinner on the day required, and So make the patty cases hot before you fill them.
FULTON MARKET ROAST.
IT is still known in New York from the place at which it was and is still served. Take nine large oysters in the shell; wash, dry and roast over a charcoal fire, on a broiler. Two minutes after the shells open they will be done. Take them up quickly, saving the juice in a small shallow, tin pan ; keep hot until all are done ; butter them and sprinkle with pepper.
This is served for one person when calling for a roast of this kind. It is often poured over a slice of toast.
HAVE ready about a pint bowl of fine cracker crumbs. Butter a deep earthen dish ; put a layer of the cracker crumbs on the bottom ; wet this with some of the oyster liquor ; next have a layer of oysters ; sprinkle with salt and pepper, and lay small bits of butter upon them ; then another layer of cracker crumbs and oyster juice ; then oysters, pepper, salt and butter, and so on, until the dish is full ; the top layer to be cracker crumbs. Beat up an egg in a cup of milk and turn over all. Cover the dish and set m the oven for thirty or forty-five min- utes. When baked through, uncover the top, set on the upper grate
SCALD a quart can of oysters in their own liquor; when it boils, skim out the oysters and set aside in a warm place. To the liquor add a pint of hot water ; season well with salt and pepper, a generous piece of butter, thicken with flour and cold milk. Have ready nice light biscuit dough, rolled twice as thick as pie crust; cut out into inch squares, drop them into the boiling stew, cover closely, and cook forty minutes. When taken up, stir the oysters into the juice and serve nil together in one dish. A nice side entree.
Prince's Bay, S. I, BOSTON OYSTER PIE.
HAVING buttered the inside of a deep pie plate, line it with puff paste, or common pie crust, and prepare another sheet of paste for the