Virginia Cookery-book

To one gallon of oysters allow one pint of vinegar, two grated nutmegs, eight blades of mace, three dozen cloves, a dozen and a half of peppers, half a salt-spoonful of Cayenne pepper, a lemon and a half. Put the oysters in hot water, scald them, and, when hot through, drop them into cold water, to plump them ; then drain them through a colander. Take a quart and a half of the liquor, let it boil; skim it well, then add the seasoning. Put the oysters in a jar and pour the liquor over them hot. Cream Oysters. Five hundred of the largest and finest oysters ; lift them out of the liquor one at a time ; lay them in a deep pan ; strain the liquor, and boil one half of it. Have ready three-quarters of a pound of the best butter, divided into lumps, and each slightly rolled in a little flour, which add to the boiling liquor, and, when they are melted, stir the whole well, and put in the oysters ; as soon as they come to a boil take them out. Then add three pints of cream very gradually to the liquor, stirring all the time, and give it another boil, seasoning it with celery -salt and pepper or nutmeg. When it has again boiled return the oysters to it, and simmer them a few minutes — just long enough to heat them. One of the daintiest ways in which oysters can be served on special occasions. Baltimore Oyster Pie. Make a crust after the directions given for puff paste, grease the bottom of a baking-dish, cover it with paste, then season two quarts of raw oysters (without the liquor) with spices to your taste (some preferring nutmeg, mace, and Cayenne pepper, others black pepper alone), add a quarter of a pound of butter and a heaped teacup of grated bread ; put all together in the dish, then cover it with your paste, cut in strips, crossed or otherwise ornamented, as your fancy suggests. A pound of butter to two quarts of oysters is desired by some epicures, but we think the quantity named above preferable, especially if the oysters are of fine quality. A pie of this size will bake in three-quarters of an hour, if the oven is in good order ; if the heat is not quick, allow it an hour. If in baking the crust is likely to become too brown, put a piece of paper doubled over it, and the desired color will be retained ; when taken from the oven, if it should look dry, pour some of the liquor that was drained from the oysters in the dish, having previously strained and boiled it. As pastry always looks more beautiful when just from the oven, arrange your dinner so that the pie may be placed on the table as soon as it is done. A Ragout of Oysters. Open a pint of oysters, set them over the fire in their own liquor, and keep them hot for some time, without boiling; then take them out and set them aside; peel and pick, meanwhile, eighteen good, well-grown Mushrooms, cut them into pieces not too small, and set them on in a stewpan ; add to them a good table-spoonful of butter, a salt-spoonful of salt, and the same of pepper, allowing them to stew gently until the mushrooms are well done ; as soon as this is the case add the oysters, with a gill of sweet cream, and cook them till well mixed together, but by no means let them boil; then dish them up, garnished with celery leaves and fried oysters. 3* CHAPTER VI. FISH.