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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.

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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.

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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.

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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.

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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 you take them out, dredge them well with flour, and put them in a copper of cold water; put on the cover, let them boil slowly twenty minutes, then take them out, and smother them with onion sauce.

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To make onion sauce.

Boil eight or ten large onions, change the water two or three times while they are boiling; when enough, chop them on a board to keep them a good colour, put them in a sauce pan with a quarter of a pound of butter and two spoonsful of thick cream; boil it a little, and pour it over the ducks.

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To roast ducks.