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OYSTERS, PIE OF (for Picnics, Luncheons, or Suppers)

Butter the inside of a shallow pie-dish rather thickly, and line the edges with a good puff-paste. Open and beard two dozen fresh oysters, lay them in the dish, season with a little salt and cayenne and half a tea-spoonful of powdered mace, and sprinkle over them three table-spoonfuls of finely-grated bread-crumbs. Mix the strained oyster liquor with the same quantity of thick cream and a tea-spoonful of lemon-juice. Pour this sauce over the oysters, put the cover on the pie, and bake in a moderate oven. A quarter of a pound of the kidney fat of a loin of veal, or a small boiled sweetbread cut into thin slices, is sometimes put into the pie with the oysters. Time to bake, half an hour. Probable cost, 4s. 6d. Sufficient for four or five persons.