them brown and crisp with clarified butter, then fry some breadcrumbs;
stew the requisite quantity of oysters, bearded and cut in two, in their
liquor, with a little white wine, some gravy, and seasoned with grated
lemon-peel, powdered mace, pepper and salt; add a bit of butter, fill
the rolls with oysters, and serve them with the fried breadcrumbs in a
dish.

SCALLOPED OYSTERS.

What will not luxury taste? Earth, sea, and air,
Are daily ransack'd for the bills of fare.
GAY.

Stew the oysters slowly in their own liquor for two or three minutes,
take them out with a spoon, beard them, and skim the liquor, put a bit
of butter into a stewpan; when it is melted, add as much fine
breadcrumbs as will dry it up; then put to it the oyster liquor, and
give it a boil up; put the oysters into scallop shells that you have
buttered, and strewed with breadcrumbs, then a layer of oysters, then
breadcrumbs, and then again oysters; moisten it with the oyster liquor,
cover them with breadcrumbs, put about half a dozen little bits of
butter on the top of each, and brown them in a Dutch oven.

Essence of anchovy, ketchup, cayenne, grated lemon-peel, mace, and other
spices are added by those who prefer piquance to the genuine flavor of
the oyster.

MEATS.

VENISON.

Thanks, my lord, for your _venison_; for finer or fatter
Never ranged in a forest or smoked in a platter.
The haunch was a picture for painters to study,
The fat was so white, and the lean was so ruddy.
GOLDSMITH.

The haunch of buck will take about three hours and three quarters
roasting. Put a coarse paste of brown flour and water, and a paper over
that, to cover all the fat; baste it well with dripping, and keep it at
a distance, to get hot at the bones by degrees. When near done, remove
the covering, and baste it with butter, and froth it up before you
serve. Gravy for it should be put in a boat, and not in the dish (unless
there be none in the venison), and made thus: cut off the fat from two
or three pounds of a loin of old mutton, and set it in steaks on a
gridiron for a few minutes, just to brown one side; put them in a
saucepan with a quart of water, cover quite close for an hour, and
gently simmer it; then uncover, and stew till the gravy be reduced to a
pint. Season only with salt.

VENISON PASTY.

And now that I think on't, as I am a sinner!
We wanted this venison to