Make a pint or more of white sauce, with flour, butter, and hot milk, carefully stirred till smooth and thick. Pick to fine bits two quarts of cold boiled codfish, and add one pint of oysters chopped fine. Fill a well-buttered pudding-dish with alternate layers of the fish and oysters and white sauce, sprinkling a little salt over the layers of cod. Cover the top of the dish with fine bread-crumbs and small bits of butter; baste with a little cold water, and bake till the top is browned.
Three pints of oysters; a quart of sifted bread-crumbs. Place a layer of crumbs in the bottom of a rather deep baking-dish, then a layer of oysters, and sprinkle with salt and white pepper. Repeat the process till the dish is filled. Cover the top with crumbs and a layer of soft bread broken into bits and placed round the edge of a circle of small oyster crackers. Wet the whole with half a pint of soup stock and a quarter of a cup of oyster liquor. Cover the top generously with butter cut into fine bits. Pour over the whole a glass of sherry, and bake an hour.
Scald the oysters in their own liquor, with a little water added, till they are plump. Skim them out, and drop into a bowl of cold water; rinse well and put them in glass jars.
Scald an equal quantity of the liquor and vinegar with whole peppers, mace, and salt, and when perfectly cold fill the jars up with it. These will keep two or three weeks.
Drain a quart of large oysters from their liquor, and place them in a covered saucepan with a quarter of a pound of good butter. Set them on the back of the range, and let them sim mer gently till the oysters are well plumped out.
Put the oyster liquor in another saucepan with three tablespoonfuls of powdered cracker, and a little pepper. When the oysters are done, remove them from the butter with a fork, and place them on toasted crackers on a hot platter. Add the butter in which they have been cooked to the oyster broth. Let it boil up once. Stir in half a pint of cream, and pour over the oysters.
Cut a boiled lobster weighing four pounds into small pieces. Thicken a half pint of milk with a teaspoonful of flour and a tablespoonful of butter; add a teaspoonful of dry mustard, and a little salt and pepper. Stew the lobster in this till it is quite tender, and lastly add a tablespoonful of vinegar.
Soak over night three quarters of a pound of boneless codfish.
In the morning shred the fish (uncooked) very carefully with a silver fork till it is fine. Add to it a dozen potatoes of medium size, freshly boiled, mashed, and rubbed through a sieve, two beaten eggs, a tablespoonful of butter, a little hot milk or cream, and a sprinkling of white pepper.
Mold into round balls, and drop into very hot fat.
Shred two thirds of a bowlful of salt codfish, wash it several times with fresh water, drain off the water, and put it into a saucepan with a pint of sweet cream and half a pint of sweet milk. Let it come nearly, but not quite, to the boiling point. Beat together one egg, a tablespoonful of flour, and two tablespoonfuls of sweet milk; add it to the fish, and stir continually until it is done. Put the mixture in a hot dish, and add a large spoonful of butter, stirring it thoroughly.
Put into the chafing-dish four or five tablespoonfuls of the oyster liquor; add salt, white pepper, and a tablespoonful of butter, and stir till it is scalding hot. Drop the oysters in, a dozen at a time, and cook till they are plump and tender; then skim out and place on slices of hot buttered toast; add more oysters as required.
One half pint of rice; one pint of stock; one half can of tomato. Soak the rice in cold water for an hour. Pour off the water, and put the rice, with the stock and one quarter of a white onion, in a double boiler. Stew till the rice absorbs the stock.
Stew the tomato thoroughly, and season with butter, salt, and pepper. Mix it with the rice.
Saute in butter to a light color jointed chicken, slightly parboiled, or slices of cold cooked chicken or turkey. Make a hole in the rice and tomato, put in the chicken and an ounce of butter, and stew all together for twenty minutes. Serve on a platter in a smooth mound, the red rice surrounding the fowl.
Scale the fish, cut off the heads and tails, and divide them into four pieces.
Chop four or five small onions, and sprinkle a layer on the bottom of a stone jar; on this place a layer of fish, packing closely. Spice with black and cayenne pepper, cloves, allspice, whole peppers, and a little more onion. Then add another layer of fish, and so on till the jar is full. Arrange the roe on top, spice highly, and fill the jar with the strongest vinegar procurable. Place thick folds of paper on the jar under the cover, and bake for twelve hours. The vinegar will dissolve the bones, and the fish can be sliced for a tea-table relish.