SWEET-BREAD AND OYSTER PIE.
Stew the sweet-breads till tender; have a dish lined with a good paste; cut the sweet-bread up in small pieces; put some in the paste with some oysters, pepper, salt, butter and the yolks of eggs boiled hard and mashed fine; then another layer of sweet bread and oysters till your dish is full; put on a top paste and bake; cut a cross in the middle, and turn it back to let the steam escape: send hot to table. Have a small egg-cup in the centre of the pie, to keep the upper crust from touching the liquor.