Choice Cookery

in eating them, the bread should not be easily detected. These patties are very delicious filled with any of the usual fillings, or, for dessert, with stiff preserve. They have no covers, consequently the filling should be piled high without allowing the sauce to run over, and garnished with parsley or water-cress. _Sweetbread Patties._--Soak two very white sweetbreads in salt and water one hour; parboil for twenty minutes; then let them cool; remove the skin, fat, and gristle; cut them into half-inch dice, and lay them aside while you prepare the following sauce: Put a gill of strong white stock into a small saucepan with a gill of mushroom liquor (and a dozen small mushrooms cut in four if approved) to boil. In another saucepan cook an ounce of flour and one of butter together, stirring till they bubble; pour the two gills of stock quickly to it, and stir till smooth. Season with half a teaspoonful of salt and very little pepper; lay in the sweetbreads, and let them stew twenty minutes. Strain them off from the sauce, which boil down (stirring constantly to prevent burning) till very thick; then add a gill of thick fresh cream. The sauce should now be thick enough to mask the spoon _very heavily_; pour it over the sweetbreads, and stir together. This is now ready for filling the patties. If mushrooms are not liked they may be omitted, the liquor replaced by a gill of stock and a teaspoonful of white wine. _Oyster Patties._--Take a dozen and a half Blue Points, scald them in their own liquor, but do not leave them a moment after they reach the boiling-point; strain the liquor from them; cut each oyster in four. Put a tablespoonful of flour and one of butter into a small saucepan over the fire, stir them together until they bubble; then pour to them half a pint of the strained liquor of the oysters, or part liquor and part stock. Stir continually, and let the sauce boil very thick; then lay in the oysters, and simmer half a minute. The amount