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14 DOMESTIC COOKERY AND

the paper or napkin, and pour in the oysters. Send it
hot to table.

Plain Oyster Pie.

Take from the shell as many oysters as you want to
put in the pie; strain the liquor, put it with them over
the fire and give them one boil; take off the scum, put
in, if you wish to make a small pie, a quarter of a pound
of butter; as much flour mixed in water as will thicken
it when boiled; and mace, pepper and salt, to your taste;
lay a paste in a deep dish, put in the oysters, and cover
them with paste, cut a hole in the middle; ornament it
any way you please, and bake it. A shallow pie will
bake in three quarters of an hour.

Oyster Sauce.

Plump the oysters for a few minutes over the fire,
take them out and stir into the liquor some flour and
butter mixed together, with a little mace and whole
pepper, and salt to your taste; when it has boiled long
enough, throw in the oysters and add a glass of white
wine, just as you take it up. This is a suitable sauce
for boiled fowls.

To Pickle 100 Oysters.

Drain off the liquor from the oysters, and put to them
a table-spoonful of salt, and a tea-cup of vinegar; let
them simmer over the fire about ten minutes, taking off
the scum as it rises; then take out the oysters, and put
to the liquor a table-spoonful of whole black pepper; and
a tea-spoonful of mace and cloves; let it boil five min-
utes, skim, and pour it over the oysters in a jar.

Oysters Pickled Another Way.

Wash and drain the oysters, and put them in salt and