of cream; the strained liquor and pepper, and salt to taste.
Put in the oysters and gradually heat them through, but be sure not to
let them boil. Have your scallop-shells buttered, lay in the oysters,
and as much liquid as they will hold; cover them well over with
bread-crumbs, over which spread, or drop, some tiny bits of butter.
Brown them in the oven, or before the fire, and serve while very hot.

OYSTERS, TO PICKLE.--Take two hundred of the plumpest, nicest oysters
to be had, open them, saving the liquor, remove the beards, put
them, with the liquor, into a stewpan, and let them simmer for twenty
minutes over a very gentle fire, taking care to skim them well. Take
the stewpan off the fire, take out the oysters, and strain the liquor
through a fine cloth, returning the oysters to the stewpan. Add to
a pint of the hot liquor half an ounce of mace, and half an ounce of
cloves; give it a boil, and put it in with the oysters, stirring the
spice well in amongst them. Then put in about a spoonful of salt,
three-quarters of a pint of white-wine vinegar, and one ounce of whole
pepper, and let the oysters stand until they are quite cold. They will
be ready for use in about twelve or twenty-four hours; if to be kept
longer they should be put in wide-mouthed bottles, or stone jars, and
well drawn down with bladder. It is very important that they should be
quite cold before they are put into the bottles, or jars.

SALMON, TO BOIL.--Clean it carefully, boil it gently with salt and a
little horse radish; take it out of the water as soon as done. Let
the water be warm if the fish be split. If underdone it is very
unwholesome. Serve with shrimp, lobster, or anchovy sauce, and fennel
and butter.

SALMON, TO MARINATE.--Cut the salmon in slices; take off the skin and
take out the middle bone; cut each slice asunder; put into a saucepan
and season with salt, pepper, 6 cloves, a sliced onion, some whole
chives, a little sweet basil, parsley, and a bay leaf; then squeeze in
the juice of three lemons, or use vinegar. Let the salmon lie in the
marinate for two hours; take it out; dry with a cloth; dredge with
flour, and fry brown in clarified butter; then lay a clean napkin in a
dish; lay the slices upon it; garnish with fried parsley.

SALT COD, TO DRESS.--Soak the cod all night in 2 parts water, and one
part vinegar. Boil; and break into flakes on the dish; pour over it
boiled parsnips, beaten in a mortar, and then boil up with cream