OYSTERS STEWED.—­Scald the oysters in their own liquor, then take them out, beard them, and strain the liquor carefully from the grit.  Put into a stewpan an ounce of butter, with sufficient flour dredged in to dry it up; add the oyster liquor, and a blade of pounded mace, a little cayenne, and a very little salt to taste; stir it well over a brisk fire with a wooden spoon, and when it comes to the boil, throw in your oysters, say a dozen and a half or a score, and a good tablespoonful of cream, or more, if you have it at hand.  Shake the pan over the fire, and let it simmer for one or two minutes, but not any longer, and do not let it boil, or the fish will harden.  Serve in a hot dish, garnished with sippets of toasted bread.  Some persons think that the flavor is improved by boiling a small piece of lemon-peel with the oyster liquor, taking it out, however, before the cream is added.

OYSTERS SCOLLOPED.—­Beard and trim your oysters, and strain the liquor.  Melt in a stewpan, with a dredging of flour sufficient to dry it up, an ounce of butter, and two tablespoonfuls of white stock, and the same 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.