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

inch long; then take three or four good lemons, slic't dish up the oysters in a clean scowred dish, pour on the broth, herbs, and spices on them, lay on the slic't lemons, and run it over with some of the oyl they were fried in, and serve them up hot. Or fry them in clarified butter. _Oysters in Stoffado._ Parboil a pottle or three quarts of great Oysters, save the liquor and wash the oysters in warm water, then after steep them in white-wine, wine-vinegar, slic't nutmeg, large mace, whole pepper, salt, and cloves; give them a warm on the fire, set them off and let them steep two or three hours; then take them out, wipe them dry, dip them in batter made of fine flour, yolks of eggs, some cream and salt, fry them, and being fryed keep them warm, then take some of the spices liquor, some of the oysters-liquor, and some butter, beat these things up thick with the slices of an orange or two, and two or three yolks of eggs; then dish the fryed oysters in a fine clean dish on a chafing-dish of coals, run on the sauce over them with the spices, slic't orange, and barberries, and garnish the dish with searsed manchet. _To Jelly Oysters._ Take ten flounders, two small pikes or plaice, and 4 ounces of ising glass; being finely cleansed, boil them in a pipkin in a pottle of fair spring-water, and a pottle of white-wine, with some large mace, and slic't ginger; boil them to a jelly, and strain it through a strainer into a bason or deep dish; being cold pare off the top and bottom and put it in a pipkin, with the juyce of six or seven great lemons to a pottle of this broth, three pound of fine sugar beaten in a dish with the whites of twelve eggs rubbed all together with a rouling-pin, and put amongst the jelly, being melted, but not too hot, set the pipkin on a soft fire to stew, put in it a grain of musk, and