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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 .
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