Make a pint or more of white sauce, with flour, butter, and hot milk, carefully stirred till smooth and thick. Pick to fine bits two quarts of cold boiled codfish, and add one pint of oysters chopped fine. Fill a well-buttered pudding-dish with alternate layers of the fish and oysters and white sauce, sprinkling a little salt over the layers of cod. Cover the top of the dish with fine bread-crumbs and small bits of butter; baste with a little cold water, and bake till the top is browned.
SCALLOPED OYSTERS
Three pints of oysters; a quart of sifted bread-crumbs. Place a layer of crumbs in the bottom of a rather deep baking-dish, then a layer of oysters, and sprinkle with salt and white pepper. Repeat the process till the dish is filled. Cover the top with crumbs and a layer of soft bread broken into bits and placed round the edge of a circle of small oyster crackers. Wet the whole with half a pint of soup stock and a quarter of a cup of oyster liquor. Cover the top generously with butter cut into fine bits. Pour over the whole a glass of sherry, and bake an hour.
PICKLED OYSTERS
Scald the oysters in their own liquor, with a little water added, till they are plump. Skim them out, and drop into a bowl of cold water; rinse well and put them in glass jars.
Scald an equal quantity of the liquor and vinegar with whole peppers, mace, and salt, and when perfectly cold fill the jars up with it. These will keep two or three weeks.
FRICASSEED OYSTERS
Drain a quart of large oysters from their liquor, and place them in a covered saucepan with a quarter of a pound of good butter. Set them on the back of the range, and let them simmer gently till the oysters are well plumped out.
Put the oyster liquor in another saucepan with three tablespoonfuls of powdered cracker, and a little pepper. When the oysters are done, remove them from the butter with a fork, and place them on toasted crackers on a hot platter. Add the butter in which they have been cooked to the oyster broth. Let it boil up once. Stir in half a pint of cream, and pour over the oysters.