Beard and blanch one dozen of oysters. Make a sauce as follows: one ounce of butter, three-quarter ounce of flour. Melt over the fire; add half-a-cup of milk, half-a-cup of cream, and the liquor of the oysters; strain; reduce the sauce till it resumes the appearance of a cream; add the oysters, and have a dozen or fourteen pâtés made of puff paste; bake and fill the pâtés.
SWEETBREADS FRIED.
Lay two sweetbreads to soak in cold water and salt for two hours; put them on to boil, covered in cold water and salt; simmer slowly for one hour. Remove all the grit and skin, and cut the sweetbreads in the shape of a mutton cutlet; pepper and salt, egg and bread-crumb. Dish with fried parsley and green peas in centre.
LARDED FILLETS OF BEEF.
Take bacon, cut as for larded sweetbreads, and lard in the same manner. Place a few pieces of chopped suet at the bottom of a stew-pan, half an onion, one clove, a slight sprinkling of flour, brown, and add one cup of second stock. Cover with a close lid, and simmer slowly for one hour. Dish the fillets of beef, skim the grease, and sprinkle a few mushrooms in the sauce, and serve.
PLAIN MUTTON CUTLETS.
Take one and a-quarter lb. of mutton, divide it into chops by cutting down where the vein is in the bone. There is a bone at the fleshy end of the chop, take that off. Take all the fat clean away from the bone; scrape the bone clean; flatten the meat with a mallet dipped in cold water, then dip in egg and bread-crumb; fry to a light-brown colour, and serve with tomato sauce. Garnish with a few tomatoes round the base.