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

more oyster liquor and a cup of white gravy, all warmed, but not boiled. If for patties, the oysters should be cut in small dice, gently stewed, and seasoned as above, and put into the paste when ready for table. _Fried Oysters, to garnish boiled fish._ Make a batter of flour, milk, and eggs; season it a very little; dip the oysters in it, and fry them a fine yellow brown. A little nutmeg should be put into the seasoning, and a few crumbs of bread into the flour. _To pickle Oysters._ Wash four dozen of oysters in their own liquor; then strain, and in it simmer them till scalded enough: take them out and cover them. To the liquor put a few peppercorns, a blade of mace, a table spoonful of salt, three of white wine, and four of vinegar: simmer fifteen minutes; and when cold, pour it on the oysters, and keep them in a jar close covered. _Another way._ Open the number you intend to pickle: put them into a saucepan, with their own liquor, for ten minutes; simmer them very gently; then put them into a jar, one by one, that none of the grit may stick to them, and cover them, when cold, with the pickle thus made. Boil the liquor with a bit of mace, lemon peel, and black peppers; and to every hundred, put two spoonfuls of the best undistilled vinegar. They should be kept in small jars, and tied close with bladder, for the air will spoil them. _Stuffing for Pike, Haddock, &c._ Of fat bacon, beefsuet, and fresh butter, equal parts; some parsley, thyme, and savory; a little onion, and a few leaves of scented marjoram, shred finely; an anchovy or two; a little salt and nutmeg, and some pepper. If you have oysters, three or four may be used instead of anchovies. Mix all with crumbs of bread, and two yelks and whites of eggs, well beaten, and parsley shred fine. _Sprats_, When cleaned, should be fastened in rows by a skewer, run through the heads, and then broiled and