Plain Oyster Pie.

Take from the shell as many oysters as you want to put in the pie;
strain the liquor, put it with them over the fire and give them one
boil; take off the scum, put in, if you wish to make a small pie, a
quarter of a pound of butter, as much flour mixed in water as will
thicken it when boiled, and mace, pepper, and salt to your taste; lay a
paste in a deep dish, put in the oysters and cover them with paste; cut
a hole in the middle, ornament it any way you please, and bake it. A
shallow pie will bake in three-quarters of an hour.


Oyster Sauce.

Plump the oysters for a few minutes over the fire; take them out and
stir into the liquor some flour and butter mixed together, with a little
mace and whole pepper, and salt to your taste; when it has boiled long
enough, throw in the oysters, and add a glass of white wine, just as you
take it up. This is a suitable sauce for boiled fowls.


To Pickle 100 Oysters.

Drain off the liquor from the oysters, wash them and put to them a
table-spoonful of salt, and a tea-cup of vinegar; let them simmer over
the fire about ten minutes, taking off the scum as it rises; then take
out the oysters, and put to their own liquor a table-spoonful of whole
black pepper, and a tea-spoonful of mace and cloves; let it boil five
minutes, skim, and pour it over the oysters in a jar.