Margaret Brown's French Cookery Book

cayenne pepper (strong); nutmeg to taste. Now put the crab meat in this. Wash the crab shells clean and wipe perfectly dry. One and one-half dozen will make 1 dozen crabs. Brown to a handsome shade 2 crackers. Mash them fine and put them through a sieve. Put a tablespoonful of wine in the crab meat. Fill the shells; over each crab sift some of this brown cracker dust. Ten minutes before the time for serving put in a quick oven. Lay a napkin on your dish; put them on the napkin and lay parsley round them. Serve perfectly hot. No. 173. OX TONGUE GLACEE. Put the tongue to soak over night. Steady boil for 2-1/2 hours. Take out of pot and take root off of it before it gets cold. Then let it get cool. Skin it and cut it in slices. Make the jelly as directed to make chicken jelly. Let it get cool enough to work. Take 2 jelly moulds; put a layer of jelly just stiff enough on the bottom of moulds; then a layer of tongue; then a layer of jelly and continue till moulds are full. This quantity will fill the two moulds. Put on ice and let it get cold. This is served with salad with Mayonnaise dressing. No. 174. PICKLED OYSTERS. Take 50 large oysters, 1/2 pint of the liquor, 1/2 pint of vinegar, 1 tablespoonful of allspice and cloves mixed, 1/2 dozen leaves of mace, salt to taste, cayenne pepper. Put the liquor and vinegar on the fire. As soon as this boils drop a few oysters in at a time and let them stay just long enough to curl, not over two minutes. Put the oysters, as soon as taken out, in a jar. When all have been taken out, pour the liquor on them and cover up tightly. No. 175. RED CABBAGE PICKLE. Cut the cabbage up in slices, sprinkle salt over it, for 3 days set it in the sun or warm place; 1/2 pint of vinegar and 1/2 gallon of water put on to boil together; pour