127. _To make an_ OYSTER PIE.

Take a pint of the largest oysters you can get, clean them very well in
their own liquor, if you have not liquor enough, add to them three or
four spoonfuls of water; take the kidney of a loin of veal, cut it in
thin slices, and season it with a little pepper and salt, lay the
slices in the bottom of the dish, (but there must be no paste in the
bottom of the dish) cover them with the oysters, strow over a little of
the seasoning as you did for the veal; take the marrow of one or two
bones, lay it over your oysters and cover them with puff-paste; when it
is baked take off the lid, put into it a spoonful or two of white wine,
shake it up altogether, and serve it up.

It is proper for a side dish, either for noon or night.


128. _To butter_ CRAB _and_ LOBSTER.

Dress all the meat out of the belly and claws of your lobster, put it
into a stew-pan, with two or three spoonfuls of water, a spoonful or
two of white wine vinegar, a little pepper, shred mace, and a lump of
butter, shake it over the stove till it be very hot, but do not let it
boil, if you do it will oil; put it into your dish, and lay round it
your small claws:--it is as proper to put it in scallop shells as on a
dish.


129. _To roast a_ LOBSTER.

If your lobster be alive tie it to the spit, roast and baste it for