Put in two quarts of water, boiling, and let it boil gently two hours. Have ready the liquor from one quart oysters, put that in with the water; put the oysters in later, allowing them time to cook. When ready to serve stir in one tablespoonful filit, boil up once. To be eaten with rice cooked dry.
N. B. Filit is only pulverized sassafras leaves, dried and sifted; you can make it yourself.—Mrs. S., La.
Veal Pâtés.
3½ pounds leg of veal.
¼ pound salt pork.
6 soda crackers rolled and sifted.
1 tablespoonful salt.
1 tablespoonful black pepper.
1 nutmeg.
2 eggs well beaten.