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Oyster Pates No 3

(Fish.) - (The Lady's Own Cookery Book)

Parboil your oysters, and strain them from their liquor, wash the beard,

and cut them in flour. Put them in a stewpan, with an ounce of butter

rolled in flour, half a gill of cream, and a little grated lemon-peel,

if liked. Free the oyster liquor from sediment, reduce it by boiling to

one half; add cayenne pepper and salt. Stir it over the fire, and fill

your pates.

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