English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

sugar and butter for sauce; you may boil them either in a cloth or without; so serve them up. 173. _To make_ OYSTER LOAVES. Take half a dozen French loaves, rasp them and make a hole at the top, take out all the crumbs and fry them in butter till they be crisp; when your oysters are stewed, put them into your loaves, cover them up before the fire to keep hot whilst you want them; so serve them up. They are proper either for a side-dish or mid-dish. You may make cockle loaves or mushroom-loaves the same way. 174. _To make a_ GOOSEBERRY PUDDING. Take a quart of green gooseberries, pick, coddle, bruise and rub them through a hair-sieve to take out the pulp; take six spoonfuls of the pulp, six eggs, three quarters of a pound of sugar, half a pound of clarified butter, a little lemon-peel shred fine, a handful of bread-crumbs or bisket, a spoonful of rose-water or orange-flower water; mix these well together, and bake it with paste round the dish; you may add sweetmeats if you please. 175. _To make an_ EEL PIE. Case and clean the eels, season them with a little nutmeg, pepper and salt, cut them in long pieces; you must make your pie with hot butter paste, let it be oval with a thin crust; lay in your eels length way, putting over them a little fresh butter; so bake them. Eel pies are good, and eat very well with currans, but if you put in currans you must not use any black pepper, but a little Jamaica pepper. 176. _To make a_ TURBOT-HEAD PIE. Take a middling turbot-head, pretty well cut off, wash it clean, take out the gills, season it pretty well with mace, pepper and salt, so put it into a deep dish with half a pound of butter, cover it with a light puff-paste, but lay none in the bottom; when it is baked take out the liquor and the butter that it was baked in, put it into a sauce-pan with a lump of fresh