, and set them in a
dripping pan; serve them up with parsley and butter for sauce.

* * * * *

TO SCOLLOP OYSTERS.

When the oysters are opened, put them in a bowl, and wash them out of
their own liquor; put some in the scollop shells, strew over them a few
bread crumbs, and lay a slice of butter on them, then more oysters,
bread crumbs, and a slice of butter on the top; put them into a Dutch
oven to brown, and serve them up in the shells.

* * * * *

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, &c.

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 split 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.

* * * * *

TO MAKE SAUCE FOR A GOOSE.

Pare, core and slice some apples; put them in a sauce pan, with as much
water as will keep them from burning, set them over a very slow fire,
keep them closely covered till reduced to a pulp, then put in a lump of
butter, and sugar to your taste, beat them well, and send them to the
table in a china bowl.

* * * * *

TO BOIL DUCKS WITH ONION SAUCE.

Scald and draw your ducks, put them in warm water for a few minutes,
then take them out and put them in an earthen pot; pour over them a pint
of boiling milk, and let them lie in it two or three hours; when y