spoonfuls of flour ; a good quantity of grated lemon-peel, a bit of sugar, and a little powdered pimento. Mix with 2 eggs and a little milk✪ Oxford Dumplings into 5 dumplings, and fry of a fine yellow brown. Serve with sweet sauce. OXFORD PUDDING.— Have 4 ozs. of bread crumbs grated, and take 4 ozs. of currants, the same of suet chopped very fine, a large spoonful of sugar, and a little nutmeg : mix all to- gether. Take the yelks of 4 eggs✪ Oxford Pudding, and make your puddings into balls, and fry them a light brown in butter. Serve with sherry or rum sauce. OXFORD PUNCH.— Rub the rinds of 4 fresh lemons with loaf sugar till you have extracted a portion of the juice. Cut the peel finely off 3 lemons more, and 2 Seville oranges. Use the juice of 10 lemons and 6 Seville oranges. Add 8 glasses of calf s-foot jelly ; put ail into a large jug and stir well together. Put in 3 quarts of water boiling hot, and set the jug upon the hob for an hour. Strain the liquor into a large bowl ; pour in a bottle of capillaire, half a pint of sherry, a pint of cognac brandy, a pint and a half of old Jamaica rum, and a quart of orange shrub✪ Oxford Punch ; stir well as you pour in the spirit. Add sugar to your taste. OXFORD SAUSAGES. -Take 1 lb. of young pork, fat and lean, with- out gristle ; lean veal, 1 lb. ; chop all together with 1 lb. of beef suet. Add i ,1b. of grated bread, half the peel of a I lemon shred fine ; a nutmeg grated ; a few sage leaves chopped fine ; a tea- spoonful of peppier, and 2 of salt ; some savory, thyme, and marjoram✪ Oxford Sausages. Roll them out the size of common sausages, and fry them in fresh butter, or broil them over the fire, and send them to the table hot. OX GALL, Prepared. — Fresh gall, 1 pint ; alum, 1 oz. Boil until the latter is dissolved, then add fresh gall, 1 quart ; salt, 1 oz. Boil in like man- ner, keep both solutions in separate bottles for 3 or 3 months ; pxmr off the clear, and mix them together : allow them to settle, and decant the pure gall for use. (i, OXTAIL SOUP. — Joint the tails, and let them soak for some time in warm water. Put into a gallon stew- OYS 287 OYS pan 8 doves, 2 or 3 onions ; allspice and black pepper, of each J a dr, ; cayenne pepper, 1 dr. ; cover with cold water ; skim as long as any scum rises ; cover the pan very dose, and simmer till the meat becomes tender, and will easily leave the bones. A table-spoonful of mushroom ketchup and a glass of wine✪ Oxtail Soup will be a great improvement. OYSTERS, au Citron. — Instead of vinegar and black pepper, squeeze fresh lemon juice over the fish, and use soluble cayenne. OYSTERS, Broiled.— To broil oysters, roll them in flour or oatmeal, and as each oyster is taken from the gridiron, put a bit of butter on it. Keep hot and covered until served. Oysters ought to be eaten where they are broiled. OYSTERS, to Escallop. -Wash them in their own liquor ; then strain the liquor, and put it to them again ; put some of them into escallop shells ; strew bread crumbs over them, with a little pepper, and a bit of butter ; then more oysters, bread crumbs, and a bit more butter at the top ; put them in a dutch-oven till they are brown. OYSTERS, to Feed. — Put them into water and wash them with a birch- besom till quite dean ; then lay them bottom downwards into a pan, sprinkle with flour or oatmeal and salt, and cover with water. Do the same every day, and they will fatten. The water should be pretty salt.

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spoonfuls of flour ; a good quantity of grated lemon-peel, a bit of sugar, and a little powdered pimento. Mix with 2 eggs and a little milk into 5 dumplings, and fry of a fine yellow brown. Serve with sweet sauce. OXFORD PUDDING.— Have 4 ozs. of bread crumbs grated, and take 4 ozs. of currants, the same of suet chopped very fine, a large spoonful of sugar, and a little nutmeg : mix all to- gether. Take the yelks of 4 eggs, and make your puddings into balls, and fry them a light brown in butter. Serve with sherry or rum sauce. OXFORD PUNCH.— Rub the rinds of 4 fresh lemons with loaf sugar till you have extracted a portion of the juice. Cut the peel finely off 3 lemons more, and 2 Seville oranges. Use the juice of 10 lemons and 6 Seville oranges. Add 8 glasses of calf s-foot jelly ; put ail into a large jug and stir well together. Put in 3 quarts of water boiling hot, and set the jug upon the hob for an hour. Strain the liquor into a large bowl ; pour in a bottle of capillaire, half a pint of sherry, a pint of cognac brandy, a pint and a half of old Jamaica rum, and a quart of orange shrub ; stir well as you pour in the spirit. Add sugar to your taste. OXFORD SAUSAGES. -Take 1 lb. of young pork, fat and lean, with- out gristle ; lean veal, 1 lb. ; chop all together with 1 lb. of beef suet. Add i ,1b. of grated bread, half the peel of a I lemon shred fine ; a nutmeg grated ; a few sage leaves chopped fine ; a tea- spoonful of peppier, and 2 of salt ; some savory, thyme, and marjoram. Roll them out the size of common sausages, and fry them in fresh butter, or broil them over the fire, and send them to the table hot. OX GALL, Prepared. — Fresh gall, 1 pint ; alum, 1 oz. Boil until the latter is dissolved, then add fresh gall, 1 quart ; salt, 1 oz. Boil in like man- ner, keep both solutions in separate bottles for 3 or 3 months ; pxmr off the clear, and mix them together : allow them to settle, and decant the pure gall for use. (i, OXTAIL SOUP. — Joint the tails, and let them soak for some time in warm water. Put into a gallon stew- OYS 287 OYS pan 8 doves, 2 or 3 onions ; allspice and black pepper, of each J a dr, ; cayenne pepper, 1 dr. ; cover with cold water ; skim as long as any scum rises ; cover the pan very dose, and simmer till the meat becomes tender, and will easily leave the bones. A table-spoonful of mushroom ketchup and a glass of wine will be a great improvement. OYSTERS, au Citron. — Instead of vinegar and black pepper, squeeze fresh lemon juice over the fish, and use soluble cayenne. OYSTERS, Broiled.— To broil oysters, roll them in flour or oatmeal, and as each oyster is taken from the gridiron, put a bit of butter on it. Keep hot and covered until served. Oysters ought to be eaten where they are broiled. OYSTERS, to Escallop. -Wash them in their own liquor ; then strain the liquor, and put it to them again ; put some of them into escallop shells ; strew bread crumbs over them, with a little pepper, and a bit of butter ; then more oysters, bread crumbs, and a bit more butter at the top ; put them in a dutch-oven till they are brown. OYSTERS, to Feed. — Put them into water and wash them with a birch- besom till quite dean ; then lay them bottom downwards into a pan, sprinkle with flour or oatmeal and salt, and cover with water. Do the same every day, and they will fatten. The water should be pretty salt.

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