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Classic
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page 69
TO FRY OYSTERS.
TAKE a quarter of a hundred of large oysters, wash them and roll them in grated
bread, with pepper and salt, and fry them a light brown; if you choose, you may
add a little parsley, shred fine. They are a proper garnish for calves' head, or
most made dishes.
TO MAKE OYSTER LOAVES.
TAKE little round loaves, cut off the tops, scrape out all the crumbs, then put
the oysters into a stew pan with the crumbs that came out of the loaves, a
little water, and a good lump of butter; stew them together ten or fifteen
minutes, then put in a spoonful of good cream, fill your loaves, lay the bit of
crust carefully on again, set them in the oven to crisp. Three are enough for a
side dish.
POULTRY.
TO ROAST A GOOSE.
CHOP a few sage leaves and two onions very fine, mix them with a good lump of
butter, a tea-spoonful of pepper, and two of salt, put it in the goose, then
spit it, lay it down, and dust it with flour; when it is thoroughly hot, baste
it with nice lard; if it be a large one, it will require an hour and a half,
before a good clear fire; when it is enough, dredge and baste it, pull out the
spit, and pour in a little boiling water.
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