CHICKEN WITH OYSTERS Stuff a fat young chicken with oysters, add
two ounces of butter, salt, pepper, and a little mace to taste. Truss carefully and place
in a tin pail with a tight cover. Stand the pail in a bath of boiling water ; boil an hour
or longer. When tender, lay the fowl on a dish and pour the gravy into a saucepan.
To this add more oysters, two hard-boiled eggs, sliced, a grating of nutmeg, salt and
pepper to taste, a cupful of cream and some thickening. Bring to a boil and pour over
the chicken.

SPANISH PIE Take one pint of cold chicken, duck, or any game. Cut it into
flakes and place it in a pudding-dish which has been lined with a thin crust. On the
layer of meat place a layer of sweet red peppers ( seeds removed ) cut in slices ; next, a
layer of thinly sliced bologna sausage, and so on until the dish is full. Over this pour a
glass of claret into which has been rubbed two tablespoonfuls of flour. Cover with a
thin crust of pastry, and bake. ^