Margaret Brown's French Cookery Book

done, take 1 quart of oysters to one dish of fillets; drain the oysters of all liquor; fricassee them. Take 1 teacupful of cream, 1 tablespoonful of flour, 1 tablespoonful of butter, put in a little mace to season, and make a sauce; then put in the oysters, and let it boil up once to get done. Pour in 1 wine-glass of wine. Take your fish, lap the ends over each other on the dish; pour your oysters in center. Take 1 scoop French potatoes, and put four piles around the dish. These potatoes must be boiled in lard and seasoned to taste. No. 54. SADDLE OF VENISON. [12 pounds.] Take the top skin off. Take portion of fat out, skewer it pretty round; let it cook 3/4 of an hour; cut it down in the back, take out the fillets, slice them, pepper and salt them, and put them back. Make a sauce of 1 cup of sugar, 1/2 cup of vinegar, 2 teacups of tomatoes, the essence out of the venison, 1 teaspoonful of nutmeg, 1/2 teacup of wine. Serve it with the venison. Make potato croquettes to put around the dish. No. 55. MUSHROOM CATSUP. Full grown mushrooms are preferred. Put a layer of these in a deep earthen pan, and sprinkle them with salt; then another layer of mushrooms and more salt, and so on alternately salt and mushrooms. Let them remain 2 or 3 hours, by which time the salt will have gone all through the mushrooms, and make them easy to break; then pound them in a mortar or mash them well with your hands, and let them remain for a couple of days, not longer, stirring them up and mashing them well each day; then pour them in a stone jar, and to each quart add 1-1/2 ounces of whole black pepper, 1/2 ounce of allspice; stop the jar very close, and set it in a stewpan of boiling water; let it boil for 2 hours. Take out the jar, and clear the juice of settlings by pouring through a hair sieve into