or cream; season to taste and place a layer at the bottom of a pie
dish; upon this put a layer of fine-chopped cold meat or any kind of
fish well seasoned; then another layer of potatoes and more chopped
meat, alternately, till the dish is filled; smooth down the top; strew
breadcrumbs upon it and bake till well browned. This will make a nice
little dish. Chopped pickles may be added. Should you use fish instead
of meat, first beat it up in raw egg. It will taste better. Dressed
spinach, tomatoes, asparagus tops may be used in place of meat, but
there should be more potatoes than anything else in the pie.
No. 149.
POTATO PIE.
Four large potatoes boiled and mashed with butter and cream; 1/2 pound
of butcher's meat; 1/4 pound of ham or bacon cut small or chopped;
hard boiled eggs; season it and cover with a light crust; bake 3/4 of
an hour. Uncooked potatoes may be used in slices; put first a layer of
them, then a layer of meat or fish; add butter, and season with onion,
catsup or pickles; pour over two beaten eggs; lay on upper crust; bake
1 hour.
No. 150.
POTATO BISCUITS.
Peel and steam 4 good-sized potatoes; mash them and pour in a mortar;
moisten with a little raw egg; then add loaf sugar to make them sweet;
beat the whites of 4 eggs to a snow and mix with the potatoes; add a
tablespoonful of orange flower water; place on paper so as to form
either round or oblong biscuits; bake slowly till of a fine color;
remove paper when done.
No. 151.
BAKED APPLE PUDDING.
Put in a well-buttered pan a layer of breadcrumbs, then a layer of
apples cut small; a sprinkling of grocer's currants, some brown sugar;
repeat this process till pan is full; then pour over melted butter;
finish by putting breadcrumbs on top. Bake 1 hour.
No. 152.
APPLE OMELETTE.
Peel apples; take out cores; cut them in thin slices and dip in brandy,
and dust over finely-grated lemon peel; put in frying-pan of boiling
lard; shake a few minutes over a lively fire, and take them up; beat
some eggs; sweeten to taste; stir in the fruit and fry. When done,
double up the omelette, dust it with sifted sugar, and, if possible,
glaze it.
No. 153.
SWISS APPLE PIE.
Peel, core, and quarter some apples. Boil the peel and the cores with
a few cloves in 1/2 pint of water, and sugar enough to sweeten it. Lay
the apples in a pie-dish, mixing with them 1/4 pound grocer's currants
which have been washed and dried in a cloth. Add to the liquor a glass
of red wine and the grated rinds and juice of two lemons. Put this over
the apples; slice in 2 ounces of butter; line the edges and top with
light tart paste; bake 1 hour. When done, sift powdered loaf sugar on
crust.
No. 154.
PUDDING A LA MODE.
Take 1/2 dozen good-sized apples; peel, core, and cut into quarters;
boil in very little water till soft; mash them to a pulp, with grated
rind and juice of a lemon; beat up the yolks of 4 and the whites of 2
eggs; add 2 sponge-cakes soaked in raisin-wine, 6 ounces of butter just
melted over the fire; mix the whole together. Line the pudding-dish
with a light butter-paste. Bake 1 hour, and turn out to serve.
No. 155.
APPLE CAKE.
Take 1 pound pulped apples, 1 pound flour, 1/2 pound sugar, 1/2 pound
melted butter, powdered cinnamon, 6 eggs well beaten and strained, 2
ounces candied citron-chips, and 4 spoonfuls ale-yeast. Knead it well,
let rise, put in mould, and bake in quick oven. After cake has risen,
add currants if needed.
No. 156.
PUDDING A LA MARINIERE.
Half pound each of flour and beef-suet, 1/4 pound currants, and 4 eggs.
Mix it into a paste with a little water, and roll it out flat; then
empty a small preserving-pot of apple-jam in the middle; fasten up to
make a round pudding; tie in cloth; boil 1 hour.
No. 157.
FISH PUDDING.
Line a small dish with a thin, yet rich, paste, and fill with small
collops of boned fish, with bruised bay-leaf, chopped parsley, onion,
pepper, fish-sauce. Put on top crust, tie in cloth, and boil according
to size of pudding.
No. 158.
APPLE STUFFING.
Take a good half pound of the pulp of tart apples, which have either
been baked or scalded; add 2 ounces of bread crumbs, some powdered
sage, onion, and season it with cayenne pepper. This is a fine stuffing
for roast geese, ducks, pork, etc.
No. 159.
APPLE JAM.
Pare and core 2 dozen full-grown apples; put in a saucepan with water
enough to cover them; boil to a pulp, mash with a spoon till smooth,
and to every pint of fruit put half pound of white sugar; boil again 1
hour; skim, if necessary. When cold put in preserving jars.
No. 160.
BAKED APPLE DUMPLINGS.
Make a rich paste with butter and flour, peel some apples, stick 3 or
4 cloves in each, and cover the fruit entirely with paste. If the oven
is too hot they will burn outside. When done sift fine white sugar over
and serve hot.
No. 161.
POTATO PUDDING.
Boil 1 pound of potatoes, mash while hot, stir in 3 ounces fresh
butter, 2 ounces of pounded loaf sugar, rind and juice of half a lemon,
and a little cream; butter a dish, lay all into it, and bake 30 minutes
in a moderately hot oven; the yolks of 4 raw eggs may be added, and
brandy or Madeira used instead of lemon juice--or 1 pound of currants
can be added. This pudding can be boiled or baked; if boiled serve with
wine sauce, if baked use thin puff paste to line and cover dish.
No. 162.
PUDDING A LA FECULE DES POMMES DE TERRE.
Bruise a couple of bay leaves and boil them in 1 pint of water or milk;
mix two dessertspoonfuls of potato flour and powdered loaf sugar; when
smooth pour over them the hot liquid, stirring all the time. Put in a
buttered dish, bake quarter of an hour in a hot oven; when done pour
over a half pint of cream. If to be eaten cold pour on fresh cream
before sending up; strew crushed loaf sugar on top.
No. 163.
POTATOES IN MEAT PUDDINGS AND PIES.
It has been found that there is a general improvement in meat puddings
and pies when potatoes are used with them. They seem to take away much
of the overrichness and renders them much more palatable.
No. 164.
STUFFED POTATOES.
Wash and peel five large-sized potatoes, scoop them out hollow from one
end to the other, and fill this opening with sausage or forcemeat, then
dip the potatoes in melted butter and put them on a baking-dish. Let
them bake in a moderately hot oven about 30 or 40 minutes; serve just
as soon as done. You can use sauce with them if you choose.
No. 165.
CURRIED POTATOES.
Curry the potatoes by slicing them, raw or cold boiled, frying them in
butter; mixing curry powder in gravy, stewing them a little. Little
pieces of ham should be stuck over the surface of the potatoes when put
on a dish. Lemon juice or pickles can be added.
No. 166.
SWEET POTATOES BAKED OR ROASTED.
Peel and put on a roaster beneath the meat or in a dripping-pan,
besides turning them now and then so as to brown evenly. Place them in
the oven when the meat is nearly done, so that both may be served and
ready at the same time.
No. 167.
POTATO SOUFFLEE.
One pint cream, boiled; mix 2 tablespoonfuls of potato flour with the
yolks of 4 eggs, add 1 ounce butter, 2 ounces powdered loaf sugar,
lemon peel; pour cream over all. Put in a stewpan on the fire; keep
stirring and take off just as it comes to a boil. Let it get cold,
then mix in it 6 yolks of eggs; beat 6 whites to a snow, stir them in
lightly, place on dish and put in oven till properly risen. Serve in
same dish; can be flavored with chocolate.
No. 168.
POTATOES AND KIDNEY.
Take a sheep's kidney, or piece of calf's liver of same size, chop and
season with salt, spices, and a few herbs, chopped; add 2 ounces fresh
butter in small pieces, chop 4 good-sized potatoes (raw), washed and
peeled, and mix with the meat. Put all on baking-dish, sift crumbs over
it, bake 3/4 hour in slow oven. Serve on same dish. A little onion may
be added.
No. 169.
POTATO PATTIES.
Butter the pans, strew breadcrumbs over the insides and fill with
nicely mashed potatoes flavored with mushroom catsup, grated lemon
peel, savory herbs, chopped; add olive oil or fresh butter, sift over
more breadcrumbs; place in oven till brown, take out of pans and serve.
Very thin puff paste may line the pans instead of the breadcrumbs.
No. 170.
WHOLE BONED HAM.
Take a ham, split it down on the inside, not through the skin, as
that must not be broken; but cut it down on the side that goes next
to the dish. Take out all the bone. One can mushrooms, half-sized can
truffles, 1 small clove of garlic, 2 stalks celery, teaspoonful of
thyme; chop this all up, not very fine, and put this stuffing where
the bone has been taken out; sew the ham up and put it in a close bag
so it will keep its shape. Put in the pot 1 dozen cloves and let ham
boil slowly 3 hours; when done put in a close pan to press till very
cold. Take skin off; 1-1/2 pints of ham water, 1-1/2 pints of any soup
stock, 1 box gelatine dissolved in a cup of cold water; put all these
together, add pepper and salt, beat up whites and shells of 2 eggs and
put in the stock and ham water to clear it. Put all on the fire and
stir till it boils; do not allow any fat to come on it; skim it well;
strain the jelly through a flannel bag after boiling 10 minutes. If you
have no ham mould take some jelly, cut in diamond shape, and put around
the dish, and the rest cut fine and put all over the ham. Garnish your
dish with carrots, beets cut into flower forms, parsley, a little here
and there on either side of the ham.
No. 171.
WHOLE CHICKEN IN GLACEE.
Take out all the bones in a medium-sized chicken; 1/4 pound ham, 1/2
pound veal, 1/2 can mushrooms, 1/4 can truffles, small piece of onion,
a little thyme and parsley. Chop the meat, parsley, thyme, celery, very
fine together. Cut the mushrooms in slices; skin the truffles and cut
them and put these into the chopped meat; pepper and salt to taste.
Where the bones have been taken out stuff tightly with this stuffing;
pepper and salt to taste. Tie it in a bag tightly. When done press it
over night under a heavy press. Next morning take it out; cut off each
end and put it into either a melon mould or charlotte mould. Now take
3 pints of the chicken water, skim off all the grease, put salt and
pepper and nutmeg in it. Melt 1 box of gelatine in cold water; take 2
whites of eggs with their shells and put all in chicken water. Put on
fire; stir it; let it boil 10 minutes. Strain through a flannel bag.
Let it get nearly cold--enough to be dipped up with a spoon. Boil hard
2 eggs; cut the eggs in 6 slices; 1 sprig of parsley in center of egg
and put at 4 sides of the chicken with parsley turned down. Pour the
jelly all over it; put in ice-box to get cold. Turn it out of mould and
garnish dish with water-cresses or celery, frizzed. Duck in glacee can
be put up in the same way.
No. 172.
DEVILED CRABS.
Take 1-1/2 dozen crabs; boil them done; pick them carefully out of
shell; take 1/2 dozen crackers; 1 pint of milk is poured over the
crackers, mashed fine. Strain the crackers through a fine sieve. Beat
up 3 eggs light, and put into the strained crackers salt and 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 this on the cabbage and let it soak for
1 day. When it feels crisp and the salt is out, take 2 tablespoonfuls
each of mustard and celery seed, horseradish grated, 1 tablespoonful of
brown sugar, pepper and salt to taste, 1 quart of vinegar, teaspoonful
tamarack, 3 small white onions cut up fine. Mix all together and put in
a pot and then pour the boiling vinegar, with sugar and tamarack, over
the cabbage. Then fasten up in jars tightly, and in a few weeks this
will be ready for use.
No. 176.
PEACH MARMALADE.
Take soft peaches. One-half pound of peaches to 1/2 pound of sugar.
Peel the peaches over night and sprinkle the sugar over them. The
peaches must not be cling-stone. Next morning pour all the juice off
and put the juice in a kettle and let it get hot, then put in the
peaches, nutmeg, cloves, allspice to taste. When it boils, stir and
mash them up well. Let boil slowly for 1-1/2 hours. When thick enough,
put into pots, without covering them, till next day. Put a little
brandy over them and seal up tightly.
No. 177.
QUINCE PRESERVES.
One peck quinces; peel, core, and weigh them. It will require just
so many pounds of sugar. Put on the peelings of the quinces and let
them boil perfectly done. Then put the preserves in and the rind of
4 lemons. Let all boil 1/4 hour, till soft enough to allow a straw
to pass partly through them. One-half pint of water (quite clean and
clear) to 1 pound of sugar; make a syrup and let it commence to boil;
skim it and then put in the fruit. Let the fruit boil 1/2 hour exactly;
then take out the fruit and lay on a dish. Let your syrup boil steadily
3/4 hour longer. Put your jars in hot water on the stove. Put the fruit
in them clear of syrup. Then pour in the syrup and stop the jars up
tightly while standing in the boiling water. Let them stand in 1/4 hour.
No. 178.
BEEF A LA MODE.
Take 10 pounds of beef, tie it up perfectly round with strings and
skewers; take a tablespoonful of butter and put it in a pot large
enough to hold the beef, put the meat in it and let it come to a light
brown; 1 bunch of carrots, 1/2 bunch of thyme; cut the carrots up into
large quarters; 3 turnips cut into 4 quarters, 3 onions peeled and
stuck full of cloves, 1/2 bunch each of parsley and celery tops; cover
the meat in the pot with water, and put in all the vegetables; let them
boil slowly 1 hour with salt and pepper; make the liquor as thick as
gravy, then let it boil 1-1/2 hours longer; put in two medium-sized
pickles sliced in four quarters; before dishing up put in wine-glass
of wine; when ready to go to the table put the vegetables all around
the dish, and send the sauce up in a sauce-bowl; if the meat should be
tough let it boil 1 hour longer.
No. 179.
GOOSE PORK.
Take a fresh ham, score the skin nicely; take the inside of a loaf of
bread, 1/2 can of mushrooms, 1 onion, 1/2 bunch of parsley, not quite
1/2 bunch of thyme, nearly 1/2 bunch of sage; cut the parsley and
onion very fine, also the mushrooms; rub the thyme and sage together
very fine; 1 tablespoonful of butter must be put in the breadcrumbs,
and all the above must be mixed up well with it; make 5 or 6 pockets
in the ham, stuff this dressing tightly in them, tie a string around
them to keep the dressing in, put pepper and salt on it and dust over a
little flour. Put the ham in a dressing-pan in an oven, baking slowly
for 4 hours. Be sure to baste and dust it well with flour until done.
When done take all fat off of gravy, which if not thick enough must be
thickened. Boil rice enough to garnish the dish with, boiling in half
milk and half water; when done let it get cool, beat 2 eggs, pepper and
salt, a little of the mushroom water, 1 tablespoonful of sugar; put
these in rice, roll out in croquettes, put them first in beaten egg and
then in breadcrumbs; fry a light brown. Make apple sauce and serve with
it.
No. 180.
YOUNG BROILED CHICKENS.
Take spring chickens, dress them well, split them down the back, broil
without burning, baste with butter and cream, replace on gridiron and
let broil a little more, and the essence left from basting will be the
gravy to put over them. Season with salt and pepper. When done, cut in
4 parts; place in a dish and garnish with parsley. Serve with salad
with Mayonnaise dressing.
No. 181.
BROILED QUAILS.
Take quails and serve as the spring chicken, only use currant jelly
with the cream and butter. Serve as above.
No. 182.
FRICASSEE RABBIT.
Clean a rabbit, cut in 4 quarters, pepper, salt and flour it, fry a
delicate brown, dust flour in frying-pan; cut in it, very fine, 1 small
onion, and parsley, 1/2 pint each of milk and and cream, and pour in
frying-pan; then put rabbit in to stay 1/4 hour. Boil rice dry and put
it round the dish with rabbit and gravy in the center.
No. 183.
EASTER HAM.
Take a smoked ham, make pockets in it; take 1/4 peck cabbage sprouts,
1 bunch celery, chop them up fine. Skin the ham and stuff the pockets
with the above, then put the skin on again. The pockets should not be
cut till the skin is taken off, because that must be kept whole. Tie up
in a bag which fits the ham, let 2-1/2 hours be the time for boiling
it; when done, take out of bag, take off the skin, stick in top of the
ham 2 dozen cloves. Baste with a little melted sugar and sift some fine
breadcrumbs over it; put in oven to get a light brown. Serve it with
cabbage sprouts or cauliflower.
No. 184.
VENISON CUTLETS.
Give the cutlets the shape of a ham; broil them on a gridiron. Take 1
tumbler currant jelly, 1 tablespoonful butter, 1 wineglass of wine,
salt and pepper to taste and make a hot sauce. Heat the dish to put the
cutlets on, and pour the sauce over them. Serve hot. Serve Saratoga
potatoes with it, placing them in center of dish.
No. 185.
HICKORY-NUT CAKE.
Mix 4 cups flour, 2 of sugar, 1 of butter, 2 teaspoonfuls cream tartar,
all together; dissolve 1 teaspoonful of carbonate of soda in a cup of
milk and mix this with the first. Add 1 pint of nut meats.
No. 186.
DELMONICO'S PUDDING.
One quart milk with 1/2 teaspoonful salt; set this on the fire to boil;
mix 3 tablespoonfuls of corn-starch with a little cold milk and stir
in just before the milk boils. Boil 5 minutes. To 6 tablespoonfuls,
sugar beat the yolks of 3 eggs and add any flavoring extract; pour the
corn-starch, while hot, into this, then whip the whites of 3 eggs and
drop it on top of pudding in form of kisses, and brown in the oven.
No. 187.
CHRISTMAS PLUM PUDDING.
Chop fine 1/2 pound beef suet. Stone and chop 1 pound raisins; wash and
pick 1 pound currants. Soak the crumbs of a small loaf of bread in 1
pint of milk; when it has taken up all the milk, add to it the raisins,
currants, and suet, 2 eggs well beaten, a tablespoonful of sugar, a
wineglassful of brandy, the grating of 1 nutmeg, and other spices if
desired. Boil 4 hours. For a sauce, beat 1/4 pound butter to a cream
with 1/2 pound powdered sugar and flavor with brandy.
No. 188.
ORANGE PUDDING.
Make the same as lemon pudding, using orange instead of lemon.
No. 189.
PICKLED SALMON.
Boil a 6 or 7 pound salmon done; put it into an earthen jar, after
taking all the bones out without breaking it; put pepper and salt
on it; 1 pint of vinegar, 1 teaspoonful allspice, 2 dozen grains of
cloves, 1/2 dozen grains of black pepper, little red pepper; put all
these in the vinegar and let come to a boil. Put in also 3 leaves of
mace. Pour it all over the salmon and cover over tight. If made in the
morning it will be fit to eat in the evening. Sturgeon can be made in
the same way.
No. 190.
BRANDIED PEACHES.
Take 9 pounds of Heath peaches, 7 pounds of loaf sugar, 1 quart of
white brandy. Have a strong lye, hot, but not boiling, over the fire.
Throw half a dozen peaches into it at a time; let them remain 4
minutes; take them out again and put them into cold water. Continue
this till all are done. Then, with a coarse towel, rub them till
perfectly smooth, and put them into another vessel of cold water. Make
a syrup of the sugar with 2 pints of water and 1/2 the white of an egg.
Skim the syrup perfectly clear. Take the peaches out of the water, wipe
them dry, put them in the syrup, and boil them till a straw will pass
through them, then take them out to cool. Boil the syrup 1/4 hour; then
put in the brandy while hot and mix thoroughly. Having placed your
peaches in glass jars, pour the syrup over them while hot, and when
cold paste paper over them to protect them. Will be fit for use in 3
months.
No. 191.
STUFFED EGGS.
Cut 10 hard-boiled eggs in half lengthwise, take out the yolks, pound
them in a mortar, add breadcrumbs soaked in milk and 1/4 pound fresh
butter. Pound all together; add a little chopped onion, parsley,
bruised pepper, and grated nutmeg; mix it with the yolks of two raw
eggs; fill the halved whites with this forcemeat; lay the remainder at
the bottom of dish and place the stuffed eggs around it. Put in an oven
and brown nicely.
No. 192.
EGG POTAGE.
Beat the yolks of 10 eggs and half their bulk of rich gravy. When
frothed, turn out on a plate and place them over a saucepan of
boiling water till the eggs are well set and form a cream. Cut this
in neat strips, place them in a tureen of savory consomme, and serve
immediately.
No. 193.
STEWED MUSSELS.
Boil them from the shell; take the beard out and put them in the
stewpan with some of the liquor in which they were boiled, strain it on
them; add some cream or milk, a bit of butter, pepper, and salt; dredge
over flour; stir with spoon; let simmer for 10 minutes. Serve hot, with
toast.
No. 194.
PANNED OYSTERS.
Take 50 large oysters; rinse clean and let drain; put in stewpan with
1/4 pound of butter, salt, red and black pepper to season. Put pan over
fire, stirring while cooking. When oysters begin to shrink, take off of
fire and serve at once in a covered dish well heated.
No. 195.
STEWED CLAMS.
Take 50 large sand clams from their shells; put them in their own
liquor and water in equal parts nearly to cover them; put them in a
stewpan over a gentle fire for 1/2 hour; take off all scum; add I
teacup butter, in which is worked 1 tablespoonful of flour, and pepper
to taste. Cover stewpan and let simmer 15 minutes longer. Pour over
toast. Milk can be used for water. Will taste better.
No. 196.
BROILED OYSTERS.
Take out the largest; lay them on a napkin to dry; then dip each in
flour or cracker dust, or first in beaten egg; have a gridiron of
coarse wire put over a bright fire; lay oysters on it; when one side is
done turn over the other; put butter on a hot plate; sprinkle a little
pepper over, and lay oysters on; serve with crackers.
No. 197.
CLAM CHOWDER.
Butter a basin and line it with grated breadcrumbs or soaked crackers;
sprinkle pepper and bits of butter and finely-chopped parsley; put in a
double layer of clams; season with pepper and bits of butter; another
layer of soaked crackers; turn a plate over the basin and bake in a hot
oven for 3/4 of an hour; use 1/2 pound of soda biscuit, and 1/4 of a
pound of butter for 50 clams.
No. 198.
BROILED SHAD.
Split fish in two; lay on gridiron over hot fire; broil gently; put
the inside to the fire first; have a dish ready with 1/4 of a pound of
sweet butter in it; also, 1 teaspoonful each of salt and pepper worked
in it; when the fish is done on both sides lay on a dish; turn it often
in the butter; cover over, and set dish where it will be hot till
wanted.
No. 199.
CODFISH CAKES.
Boil soaked cod; chop it fine; put to it an equal quantity of potatoes
boiled and mashed; moisten with beaten eggs or milk; a bit of butter
and a little pepper; lay out in form of small round cakes; flour
outside and fry in hot lard till brown; let lard be boiling hot when
cakes are put in; brown both sides.
No. 200.
OYSTER CHOWDER.
Butter a two-quart tin basin; cover with soaked crackers, bits of
butter; put in a double layer of oysters; sprinkle fine pepper over,
finely chopped parsley; then put a layer of soaked crackers and bits
of butter, as before; then another layer of oysters and seasoning, and
lastly soaked crackers and butter and 1 pint of oyster liquor and milk
or water.
No. 201.
BAKED SHAD.