take the oysters out, and put to the liquor three or four blades of mace. Add to it some melted butter, and some thick cream or rich milk. Put in your oysters and give them a boil.
PICKLED OYSTERS.
Four hundred large fresh oysters.
A pint of vinegar.
Eight spoonfuls of salt.
A pint of white wine.
Six table-spoonfuls of whole black pepper.
Eight blades of mace.
Strain the liquor of the oysters and boil it. Then pour it hot over the oysters, and let them lie in it about ten minutes. Then take them out, and cover them. Boil the liquor with the salt, pepper, mace, vinegar, and wine. When cold, put the oysters in a cold jar very tight, and the oysters will keep a long time.
If the oysters are salt, put no salt to the liquor.
CHICKEN SALAD.
Two large cold fowls, either boiled or roasted.
The yolks of nine hard-boiled eggs.
Half a pint of sweet-oil.
Half a pint of vinegar.
A gill of mixed mustard.
A small tea-spoonful of cayenne pepper.
A small tea-spoonful of salt.
Two large heads, or four small ones, of fine celery.
Cut the meat of the fowls from the bones, in pieces not exceeding an inch in size.
Cut the white part of the celery into pieces about an inch long. Mix the chicken and celery well together. Cover them and set them away.
With the back of a wooden spoon, mash the yolks of eggs till they are a perfectly smooth paste.
