in a cloth near the fire, into the
sauce; see that it is all hot; then have the pates ready, fill them with
the oysters and sauce, and put a top on each. When the paste of oyster
pates is done, remove the tops gently and cleanly with a knife; take out
the flaky part of the paste inside and from the inside of the top; cut
six little pieces of bread square so as to fill the inside; lay on the
top of the paste. Then place them on a sheet of paper in a dish, and put
them before the fire, covering them with a cloth to keep them hot. When
you are going to serve them take out the piece of bread, and fill the
pates with the oysters and sauce.

_Oyster Pates._ No. 2.

Spread some puff-paste about half an inch thick. Cut out six pieces with
a small tea-cup. Rub a baking sheet over with a brush dipped in water,
and put the pates on it at a little distance from each other. Glaze them
thoroughly with the yolk and white of egg mixed up; open a hole at the
top of each with a small knife; cut six tops of the size of a
crown-piece, and place them lightly on the pates. Let them be baked, and
when done remove the tops, and place the crust on paper till ready to
serve up; then fill them with oysters (as described in the preceding
recipe) put the tops over them, and dish them upon a folded napkin.

_Oyster Pates._ No. 3.

Parboil your oysters, and strain them from their liquor, wash the beard,
and cut them in flour. Put them in a stewpan, with an ounce of butter
rolled in flour, half a gill of cream, and a little grated lemon-peel,
if liked. Free the oyster liquor from sediment, reduce it by boiling to
one half; add cayenne pepper and salt. Stir it over the fire, and fill
your pates.

_Oyster Loaves._

Cut out the crumb of three French rolls; lay them before the fire till
they are hot through, turning them often. Melt half a pound of butter;
put some into the loaves; put on their tops, and boil them till they are
buttered quite through. Then take a pint of oysters, stewed with half a
pint of water, one anchovy, a little pepper and salt, a quarter of a
pound of butter, and as much sauce as will make your sauce thick. Give
it a boil. Put as many oysters into your loaves as will go in; pour the
rest of the sauce all over the loaves in the dish in which they are
served up.

_Oyster Pie._

Beard the oysters; scald and strain them from their liquor, and season
the liquor with pepper, salt, and anchovy, a lump of butter, and bread