Cassell's dictionary of cookery

finely-minced parsley sprinkled on the top. Brown bread and butter may be eaten with them. Probable cost, oysters, Is. 6d. per dozen. Oysters, Pie of (for picnics, luncheons, or suppers). — Butter the inside of a shallow piedish rather thickly, and line the edges with a good puff-paste. Open and beard two dozen fresh oysters, lay them in the dish, season ■with a little salt and cayenne and half a teaspoonful of powdered mace, and sprinkle over them three table-spoonfuls of finely-grated bread-crumbs. Mix the strained oyster liquor with the same quantity of thick cream and a tea-spoonful of lemon-juice. Pour this sauce over the oysters, put the cover on the pie, and bake in a moderate oven. A quarter of a pound of the kidney fat of a loin of veal, or a small boiled sweetbread cut into thin slices, is sometimes put into the pie with the oysters. Time to bake, half an hour. Probable cost, 4s. 6d. Sufficient for four or five persons. Oysters, Pillau of. — Wash six ounces of Patna or small-grained rice in several waters, and carefully pick out the unhusked grains. Drain the rice, and put it into a saucepan with a pint of boiling and rather highly-seasoned gravy. Keep the pan uncovered, stir a little at first, to prevent the rice getting into lumps, and let it boil very gently until it is quite soft, but unbroken, then throw it into a colander, and let it drain near the fire until it is quite drJ^ Pile it lightly round a dish, and fill the hollow in the middle with a pint of oyster sauce made according to the directions given further on. Serve very hot. Time, fifteen or twenty minutes to boil the nee. Sufficient for half a dozen persons. Probable cost, 2s. 6d. Oysters, Plaice Filleted and Stewed with {see Plaice Filleted and Stewed with Oysters). Oysters, Poulets and.— Roast a couple of chickens in the usual way. Open two dozen oysters, and scald them in their own liquid for two minutes. Beard them, and put them aside to cool. Dissolve two ounces of fresh butter in a stewpan, and mix an ounce of flour smoothly with it. Add the oyster liquor, three table-spoonfuls of cream or milk, a teaspoonful of lemon-juice, a pinch of cayenne, a pinch of salt, and a pinch of white pepper. Stir the sauce gently over the fire until it boils, then add the oysters, and either pour the sauce over the fowls, or serve it separately in a tureen. Time, twenty minutes to prepare the sauce. Probable cost, 3s. 6d. Sufficient for six or eight persons. Oysters, Powder of (for flavouring sauces, &c., when oysters are not in season). — Open a dozen fresh oysters, and pound them thoroughly in a mortar with two drachms of salt, then press them through a hair sieve. IMix with them as much dried flour as will make them into a smooth paste ; this will be a little more than two ounces. EoU the mixture out three or four times, and the last time leave it the eighth of an inch thick. Stamp it into small cakes, dredge these with flour, dry them gradually in a cool oven, and be very careful that they do not bum. To prevent this