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Classic
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page 161
out the bread. Take off the beards of the oysters, cut the other parts in small
bits, put them in a small tosser, with a grate of nutmeg, the least white
pepper, and salt, a morsel of lemon-peel, cut so small that you can scarcely see
it, a little cream, and a little of the oyster-liquor. Simmer for a few minutes
before you fill.
Observe to put a bit of crust into all patties, to keep them hollow while
baking.
Oyster Patties, or Small Pie.
As you open the oysters separate them from the liquor, which strain; parboil
them, after taking off the beards. Parboil sweetbreads, and cutting them in
slices, lav them and the oysters in layers, season very lightly with salt,
pepper, and mace. Then put half a tea-cup of liquor, and the same of gravy. Bake
in a slow oven; and before you serve, put a tea-cup of cream, a little more
oyster-liquor, and a cup of white gravy, all warmed, but not boiled. If for
patties, the oysters should be cut in small dice, gently stewed and seasoned as
above, and put into the paste when ready for table.
Lobster Patties.
Make with the same seasoning, a little cream, and the smallest bit of butter.
Podovies, or Beef Patties.
Shred underdone dressed beef with a little fat, season with pepper, salt, and a
little shalot or onion. Make a plain paste, roll it thin, and cut it in shape
like an apple puff, fill it with the mince, pinch the edges, and fry them of a
nice brown. The paste should be made with a small quantity of butter, egg, and
milk.
Veal Patties.
Mince some veal that is not quite done with a little parsley, lemon-peel, a
scrape of nutmeg, and a bit of salt; add a little cream and gravy just to
moisten the meat; and if you have any ham, scrape a little, and add to it. Don't
warm it till the patties are baked.
Turkey Patties.
Mince some of the white part, and with grated lemon,
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