New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

as above, then stew them in white gravy seasoned; cream, butter, and a little bit of flour added before you serve, gently boiling up. A bit of lemonpeel, nutmeg, and the least pounded mace, should give the flavour. _Curry of Cod_, Should be made of sliced cod that has either been crimped, or sprinkled a day to make it firm. Fry it of a fine brown, with onions, and stew it with a good white gravy, a little curry powder, a bit of butter and flour, three or four spoonfuls of rich cream, salt and Cayenne. _Fish Pie._ Cod or Haddock, sprinkled with salt to give firmness, slice and season with pepper and salt, and place in a dish mixed with oysters. Put the oyster liquor, a little broth, and a bit of flour and butter, boiled together, into the dish cold. Put a paste over; and when it comes from the oven, pour in some warm cream. If you please you may put parsley instead of oysters. _Haddock._ Do the same as cod, and serve with the same sauce; or, stuff with forcemeat as page eleventh. Or broil them with stuffing. _Oysters to stew._ Open them and separate the liquor from them, then wash them from the grit: strain the liquor, and put with the oysters a bit of mace and lemonpeel, and a few white peppers. Simmer them very gently, and put some cream, and a little flour and butter. Serve with sippets. _Scalloped Oysters._ Put them with crumbs of bread, pepper, salt, nutmeg, and a bit of butter, in scallop shells or saucers, and bake them before the fire, in a Dutch oven. _Oyster Patties or small Pie._ As you open the oysters, separate them from the liquor, which strain; parboil them, after taking off the beards. Parboil sweetbreads, and cutting them in slices, lay them and the oysters in layers: season very lightly with salt, pepper, and mace. Then put half a teacup of liquor, and the same of gravy. Bake in a slow oven; and before you serve, put a teacup of cream, a little