Ragout Souse
Split four feet once, fry with one or two dozen large oysters, a light brown. Lay them in a stewpan over the liquor from the oysters, or some beef or veal gravy; add one large spoonful butter rolled in flour, one dozen allspice, beaten, one glass red wine, one glass walnut catsup, and pepper. Stew gently until dinner, skimming off any grease. Garnish with hard-boiled eggs. Mace or cloves may be used instead of allspice.-Mrs. B.