well, dip your oysters into it, and fry them in lard, till they are of a light brown colour. Take care not to do them too much. Serve them up hot.
For grated bread, some substitute crackers pounded to a powder, and mixed with yolk of egg and spice.
BAKED OYSTERS.
Grate a small loaf of stale bread. ]utter a deep dish well, and cover the sides and bottom with bread crumbs. Put in half the oysters with a little mace and pepper. Cover them with crumbs and small bits of butter strewed over them. Then put in the remainder of the oysters. Season them. Cover them as before with crumbs and butter. If the oysters are fresh pour in the liquor. If they are salt, substitute a little water. Bake it a very short time.
OYSTER PATTIES.
Make some rich puff-paste, and bake it in very small tin patty-pans. When cool, turn them out upon a large dish.
Stew some large fresh oysters with a few cloves, a little mace and nutmeg some yolk of egg boiled hard and grated, a little butter, and as much of the oyster liquor as will cover them. When they have stewed a little while, take them out of the pan, and set them away to cool. When quite cold, lay two or three oysters in each shell of puff-paste.
OYSTER SAUCE
When your oysters are opened, take care of all the liquor and give them one boil in it. Then
