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

as much ambergriece well rubbed, let it stew half an hour on the embers, then broil it up, and let it run through your jelly-bag; then stew the oysters in white wine, oyster-liquor, juyce of orange, mace, slic't nutmeg, whole pepper, some salt, and sugar; dish them in a fine clean dish with some preserved barberries, large mace, or pomegranat kernels, and run the jelly over them in the dish, garnish the dish with carved lemons, large mace, and preserved barberries. _To pickle Oysters._ Take eight quarts of oysters, and parboil them in their own liquor, then take them out, wash them in warm water and wipe them dry, then take the liquor they were parboil'd in, and clear it from the grounds into a large pipkin or skillet, put to it a pottle of good white-wine, a quart of wine vinegar, some large mace, whole pepper, and a good quantity of salt, set it over the fire, boil it leisurely, scum it clean, and being well boil'd put the liquor into eight barrels of a quart a piece, being cold, put in the oyster, and close up the head. _Otherways._ Take eight quarts of the fairest oysters that can be gotten, fresh and new, at the full of the Moon, parboil them in their own liquor, then wipe them dry with a clean cloth, clear the liquor from the dregs, and put the oysters in a well season'd barrel that will but just hold them, then boil the oyster liquor with a quart of white-wine, a pint of wine-vinegar, eight or ten blades of large mace, an ounce of whole pepper, four ounces of white salt, four races of slic't ginger, and twenty cloves, boil these ingredients four or five warms, and being cold, put them to the oysters, close up the barrel, and keep it for your use. When you serve them, serve them in a fine clean dish with bay-leaves round about them, barberries, slic't lemon, and slic't orange. _To souce Oysters to serve hot or cold._ Take a gallon of great oysters ready opened, parboil them