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1
Season and stuff the shad with
chopped
oysters
and mushrooms well seasoned.
2
Clean, split, and stuff a trout, using seasoned crumbs or
chopped
oysters
.
3
Butter an oval baking-dish and spread
chopped
oysters
on the bottom.
4
Prepare according to directions given above, stuffing with
chopped
oysters
and seasoned crumbs.
5
Season and stuff each bird with
chopped
oysters
well seasoned, and sprinkle with parsley.
6
Stuff cleaned smelts with
chopped
oysters
and seasoned crumbs.
7
Stuff cleaned trout with
chopped
oysters
and seasoned crumbs.
8
Stuff cleaned trout with
chopped
oysters
or seasoned crumbs, and put into a buttered baking-dish.
9
Then add
chopped
oysters
,
stir all together a few minutes until oysters are heated through.
10
Stuff with
chopped
oysters
,
minced parsley, and seasoned crumbs.
11
Take four pigeons and stuff them with
chopped
oysters
,
seasoned with pepper, salt, mace, and nutmeg.
12
Put together in pairs with
chopped
oysters
between, rubbed to a paste with seasoned crumbs and cream.
13
Chop
oysters
fine, add seasoning.
14
Instead of the onions and parsley, you may season the veal steaks with chopped mushrooms, or with
chopped
oysters
,
browned in butter.
15
Then return it to the soup pan, and put the
chopped
oysters
into it, with whatever liquid may have continued about them.
16
Beat smooth, add one egg well-beaten, a teaspoonful each of minced parsley, lemon-juice, and chopped olives, and one cupful of
chopped
oysters
.