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Cayenne Pepper (Little Salt)

A little Salt.

Line some small patty-pans with good paste, very thin, and fill them with rice, so that they may be kept hollow, and bake ten minutes; then take out the rice, blanch the oysters, and remove the beards only, not the muscle part, and lay them in cold water to keep their colour. Melt the butter, fry the shalot, add the flour and curry-powder, the liquor from the oysters, cayenne, and lemon-juice; when this is cooked over the fire, add the cream and the carrot, cut up in dice; fill the cases with this mixture, and put on the top of each case one oyster glazed. When finished, cover with a buttered paper, and make hot in the oven.

To Warm up Perch.

Ingredients.

Cold cooked Perch.

Half a pint of Port Wine.

One quart of Stock.

One large Onion.

Twelve whole Peppers.