Oyster Patties.
Beard and wash in their own liquor, some fresh oysters; strain the liquor, and if of 12, put to it 1 oz. butter rolled in flour, with the oysters cut small, a little salt, white pepper, mace, nutmeg, and lemon peel, add to the whole 1 table-spoonful of thick cream; warm, and put it hot into the baked patties.—Or: 2 parts of oysters, prepared as above, and one part of fresh mushrooms, cut in dice, fried in butter, and stewed in enough gravy to moisten them; stir the oysters to the mushrooms, and fill the patties.
Lobster and Shrimp Patties.
Chop finely the meat of the tail and claws of a hen lobster; pound some of the spawn, with ½ oz. of butter, and a little meat gravy or jelly, or a table-spoonful of cream; season with cayenne, salt, lemon peel, and essence of anchovy.
Gooseberry, or Green Currant Pie.
Top and tail fruit enough to fill your dish; lay a strip of paste round the edge, put in half the fruit, then half the sugar, the rest of the fruit, more sugar, and cover with a good puff paste. Mark the edges neatly, and ornament the top. When it comes out of the oven, sift powdered sugar over.—First put a little cup in the centre of the dish, to preserve the juice.
Rhubarb Pie.
When old and stringy, peel the skin off, cut the stalks slantways, and make it into a pie, the same as gooseberry: if young, do not peel it.—Some like lemon peel in it.
Red currants, raspberries, ripe gooseberries, cherries, plums, all sorts of damsons, apricots, and peaches, make excellent pies; allow plenty of sugar, put in a little cup, and fill the dish high in the middle with fruit. Divide the apricots and peaches.
Green Apricot Tart.