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1036
Enquire within upon everything
·
Robert Kemp Philp
473
1253.
Oyster
Patties.
Roll
out
puff
paste
a
quarter
of
an
inch
thick,
cut
it
into
squares
with
a
knife,
sheet
eight
or
ten
patty
pans,
put
upon
each
a
bit
of
bread
the
size
of
half
a
walnut;
roll
out
another
layer
of
paste
of
the
same
thickness,
cut
it
as
above,
wet
the
edge
of
the
bottom
paste,
and
put
on
the
top;
pare
them
round
to
the
pan,
and
notch
them
about
a
dozen
times
with
the
back
of
the
knife,
rub
them
lightly
with
yolk
of
egg,
bake
them
in
a
hot
oven
about
a
quarter
of
an
hour:
when
done,
take
a
thin
slice
off
the
top,
then
with
a
small
knife,
or
spoon,
take
out
the
bread
and
the
inside
paste,
leaving
the
outside
quite
entire;
then
parboil
two
dozen
of
large
oysters,
strain
them
from
their
liquor,
wash,
beard,
and
cut
them
into
four;
put
them
into
a
stewpan
with
an
ounce
of
butter
rolled
in
flour,
half
a
gill
of
good
cream,
a
little
grated
lemon
peel,
the
oyster
liquor,
free
from
sediment,
reduced
by
boiling
to
one-half,
some
cayenne
pepper,
salt,
and
a
teaspoonful
of
lemon
juice;
stir
it
over
a
fire
five
minutes,
and
fill
the
patties.
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