a bit of lump sugar, a little powdered
pimento, and plenty of grated lemon peel. Add two eggs and a little
milk; then divide the whole into five dumplins, and fry them of a fine
yellow brown. Made with half the quantity of flour, instead of bread,
they are very excellent. Serve them up with sweet sauce.

OXFORD SAUSAGES. Chop a pound and a half of pork, and the same of veal,
cleared of skin and sinews. Add three quarters of a pound of beef suet,
mince and mix them together. Steep the crumb of a penny loaf in water,
and mix it with the meat; add also a little dried sage, pepper and salt.

OYSTER LOAVES. Open a quart of fresh oysters, wash and stew them in
their own liquor, with two anchovies, a bunch of sweet herbs, a blade of
mace, and a bit of lemon peel. Drain off the liquor, boil up a quarter
of a pound of butter till it turns brown; add half a spoonful of flour,
and boil it up again. Put in some of the oyster liquor, with a little
gravy, white wine, mace, nutmeg, a few cloves, and a small piece of
shalot. Stew all together till it becomes as thick as cream; then put in
the oysters, and stew them a few minutes. Fry some bread crumbs in
butter or sweet dripping till they are crisp and brown, drain them well,
put in the oysters, and dish them up.--Another. Open the oysters, and
save the liquor; wash them in it, and strain it through a sieve. Put a
little of the liquor into a tosser, with a bit of butter and flour,
white pepper, a scrape of nutmeg, and a little cream. Stew the oysters
in the liquor, cut them into dice, and then put them into rolls sold for
the purpose.

OYSTER PATTIES. Put a fine puff-crust into small pattipans, and cover
with paste, with a bit of bread in each. While they are baking, take off
the beard of the oysters, cut the oysters small, put them in a small
tosser, with a dust of grated nutmeg, white pepper and salt, a taste of
lemon peel, shred as fine as possible, a spoonful of cream, and a little
of the oyster liquor. Simmer them together a few minutes, and fill the
pattipans as soon as they are baked, first taking out the bread. A bread
crust should be put into all patties, to keep them hollow while baking.

OYSTER PIE. Open the oysters, take off the beards, parboil the oysters,
and strain off the liquor. Parboil some sweetbreads, cut them in slices,
place them in layers with the oysters, and season very lightly with
salt, pepper and mace. Then add half a teacup of liquor, and the sam