Put the oysters with their liquor and the seasoning, chopped egg,
grated bread, &c. into a pan. Cover them closely, and let them
just come to a boil, taking them off the fire, and stirring them
frequently.

When the crust is baked, take the lid neatly off (loosening it
round the edge with a knife) take out the pieces of bread, and put
in the oysters. Lay the lid on again very carefully.

For oyster patties, the oysters are prepared in the same manner.

They may be chopped if you choose. They must be put in small
shells of puff-paste.


BEEF-STEAK PIE.

Butter a deep dish, and spread a sheet of paste all over the
bottom, sides, and edge.

Cut away from your beef-steak all the bone, fat, gristle, and
skin. Cut the lean in small thin pieces, about as large,
generally, as the palm of your hand. Beat the meat well with the
rolling-pin, to make it juicy and tender. If you put in the fat,
it will make the gravy too greasy and strong, as it cannot be
skimmed.

Put a layer of meat over the bottom-crust of your dish, and season
it to your taste, with pepper, salt, and, if you choose, a little
nutmeg. A small quantity of mushroom ketchup is an improvement;