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Classic
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page 30
OYSTER PICKLE. VERY EASY AND NICE
Wash four dozen oysters; let them be fine and large, with plenty of their own
liquor. Pick them carefully, strain their liquor and to it add a dessertspoonful
of pepper, two blades of mace, a tablespoonful of salt, and a cup of strong wine
vinegar. Simmer the oysters in this five minutes, then put them in small jars.
Boil the pickle again, and when cold add a cup of fresh vinegar; and fill up the
jars, cork them, and set away for use.
VEAL SWEETBREAD AND OYSTER PIE
The sweetbread of veal is the most delicate part of the animal. Boil it tender,
season with pepper, salt and butter; put in two dozen oysters; thicken their
juice with a cup of cream, a tablespoonful of butter, the yolks of two
hard-boiled eggs, and a tablespoonful of flour. Pour all in a deep pan, and
cover with paste and bake. If there is too much liquid, keep it to serve with
the pie, if necessary, when baked. After baking, the pie is sometimes too dry.
BEEFSTEAK AND OYSTER PIE
Cut three pounds of lean beefsteak. Salt, pepper and fry quickly so as to brown
without cooking through; then place in a deep dish. Get four dozen oysters,
beard them, and lay them in the pan over the beef; season with salt and pepper.
Take the gravy in which the steaks were fried, pour out some of the grease;
dredge in a tablespoonful of flour, let it brown and add to it a pint of good
beef broth, then put in a wine-glassful of mushroom catsup, some of Harvey's or
Worcestershire sauce; heat it, and let it boil up a few times, then pour it over
the oysters and steak. When the gravy
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