The knuckle of veal was to be boiled the next day very gently, in just water enough to cover it, for two hours, with a small turnip, a bay leaf, and a carrot, an onion, and a bouquet of sweet herbs. The pork was to be cooked in the same water, and served to eat with the veal, which would have a rich parsley sauce poured over it, fried potatoes and fried smelts. Molly thought it a good plan to have fried fish, instead of soups, or boiled fish, every day when the rest of the dinner was boiled. From the veal there would be the stock for soup, and, as there would be more meat than would be eaten, what was left would make croquettes. She did not mean to have them for dinner so soon again, but for breakfast. The practice for Marta was what she wanted. Molly had some “rough puff paste” which she intended to use for the oyster patties. She rolled it out half an inch thick, then with a biscuit-cutter cut several rounds; these she put one on another three deep, and on each pressed a smaller biscuit-cutter half way through. She had cut twelve rounds of paste, which made four patties (three rounds or layers to the patty), and each had a circle (cut with a small cutter) on the top layer. These were put on a baking-tin and brushed over with a feather dipped in white of egg, and put in the oven, which was very hot, yet not likely to scorch. To try the heat Molly put in her hand and began to count seconds; when she had counted twenty she was forced to take out her hand, and knew the oven was right. While she waited for them to bake, she proceeded to finish the oysters for filling, first telling Marta to beat up the remaining white of egg with a little water, and put it away for use. The yolk was just what was needed for the oysters. She strained them from the sauce, which she put on to boil; then when quite boiling and smooth she dropped the oysters in (it will be remembered they had been not more than scalded yesterday), and in about two minutes they were firm, yet not shrunken. She took them from the fire and stirred in the yolk of an egg, already whipped, with a tea-spoonful of the cold sauce. They were thick before, but immediately became thicker as the heat cooked the egg, and the sauce was now about the consistency of the cream filling used for cream cakes or éclairs.