The accomplisht cook: or, The art & mystery of cookery

cleansed with 2 or three pleasant pears, raisins of the sun, some currans, dates, sugar, cinamon, ginger, nutmeg, pepper, and butter, mingle all together, fill your pies, and being baked, liquor them with verjuyce, claret, or white-wine. _To make minced Pies of Ling, Stock-fish, Harberdine,_ &c. Being boil'd take it from the skin and bones, and mince it with some pippins, season it with nutmeg, cinamon, ginger, pepper, caraway-seed, currans, minced raisins, rose-water, minced lemon-peel, sugar, slic't dates, white-wine, verjuyce, and butter, fill your pyes, bake them, and ice them. _Otherways._ Mince them with yolks of hard eggs, mince also all manner of good pot-herbs, mix them together, and season them with the seasoning aforesaid, then liquor it with butter, verjuyce, sugar, and beaten cinamon, and then ice them; making them according to these forms. * * * * * * * * * SECTION XIX. or, The Seventh Section of FISH. _Shewing the exactest Ways of Dressing all manner of Shell-Fish._ _To stew oysters in the French Way._ Take oysters, open them and parboil them in their own liquor, the quantity of three pints or a pottle; being parboil'd, wash them in warm water clean from the dregs, beard them and put them in a pipkin with a little white wine, & some of the liquor they were parboil'd in, a whole onion, some salt, and pepper, and stew them till they be half done; then put them and their liquor into a frying-pan, fry them a pretty while, put to them a good piece of sweet butter, and fry them a therein so much longer, then have ten or twelve yolks of eggs dissolved with some vinegar, wherein you must put in some minced parsley, and some grated nutmeg, put these ingredients into the oysters, shake them in the frying-pan a warm or two, and serve them up. _To stew Oysters otherways._ Take a pottle of large great oysters, parboil them in their own liquor, then wash them in warm water from the dregs, & put them in a pipkin with a good big onion or two, and