a sieve; take off the butter and hard fat, which put by the fire
to melt, adding, if required, more clarified butter. Wash and wipe out
the pan, put the bird again into it, and take care that it is well
covered with the warm butter; then tie the jar down with bladder and
leather. It will keep thus for a long time. When wanted for the table
the jar should be placed in a tub of hot water, so as to melt the
butter, the goose then can he taken out, and sent to table cold.

[BE BOLD ENOUGH TO EXPERIMENT.]

1265. Oyster Pie.

The following directions may be safely relied upon. Take a large dish,
butter it, and spread a rich paste over the sides and round the edge,
but not at the bottom. The oysters should be fresh, and as large and
fine as possible. Drain off part of the liquor from the oysters. Put
them into a pan, and season them with pepper, salt, and spice. Stir
them well with the seasoning. Have ready the yolks of some hard-boiled
eggs, chopped fine, and the grated bread.

Pour the oysters (with as much of their liquor as you please) into the
dish that has the paste in it. Strew over them the chopped egg and
grated bread. Roll out the lid of the pie, and put it on, crimping the
edges handsomely. Take a small sheet of paste, cut it into a square,
and roll it up. Cut it with a sharp knife into the form of a double
tulip. Make a slit in the centre of the upper crust, and stick the
tulip in it. Cut out eight large leaves of paste, and lay them on the
lid. Bake the pie in a quick oven.

1266. Salad.

The mixing of salad is an art which it is easy to attain with care.
The main point is to incorporate the several articles required for the
salad, and to serve up at table as fresh as possible. The herbs
should be "morning gathered," and they will be much refreshed by
laying an hour or two in spring water. Careful picking, and washing,
and drying in a cloth, in the kitchen, are also very important, and
the due proportion of each herb requires attention.

The sauce may be thus prepared:--Boil two eggs for ten or twelve
minutes, and then put them in cold water for a few minutes, so that
the yolks may become quite cold and hard. Rub them through a coarse
sieve with a wooden spoon, and mix them with a tablespoonful of water
or cream, and then add two tablespoonfuls of fine flask oil, or melted
butter; mix, and add