OYSTER PIE.
Make a puff paste; put some around the sides of a deep dish. Have a hundred good oysters; take each oyster out of the liquor with a wooden spoon or fork; mash as fine as possible the yolks of two hard-boiled eggs. Put in a layer of oysters, over which strew a little of the egg with some mace and whole grains of pepper; then another layer of oysters with the egg, and spice as above, and so fill up the dish till the oysters are all in; strew a little butter on the top: then place precisely in the centre of the pie a small egg cup, so as to prevent the top paste touching the liquor; strain the liquor, and put in according to your judgment; cut a cross in the centre of the paste, and open it to let the steam escape; let it bake slowly. If you find the paste getting too brown, put a sheet of white paper over the top. If the oysters are fresh, add some salt.
OYSTER FRITTERS.
Make a batter in the usual way; have your lard boiling hot; drop in a spoonful of batter with an oyster in it, and let them brown; turn them once, so that each side may brown.
SCOLLOPED OYSTERS.
Put well buttered toasted bread around the sides of a deep dish; put in the oysters; season with salt, pepper, mace, and butter; strain into it a little of the liquor; strew bread crumbs over it, and bake in a quick oven.
TERRAPINS.
Wash them very well; then put them into a pot of boiling water; let them stay till you can easily take off the toe nails and the skin; take off the bottom shell; be careful in taking out the sand bag and the gall; (the gall is in the liver) cut the terrapins up; save all the juice which runs out in cutting; take out the eggs; put the terrapins down to stew; season with cayenne pepper, salt; roll a piece of butter in flour and mix in; add some wine, and drop in the eggs just before taking them up. The quantity of wine and butter depends very much upon the taste of the cook; but a quarter of a pound to two terrapins will be sufficient; and half a pint of wine to four or five terrapins.
TO FRY TRIPE.
Have some lard boiling hot; cut your tripe in pieces three inches square; dip them in butter and fry.