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

a clove in them; being finely roasted make sauce with the gravy, that drops from them, blow off the fat, and put to it some claret wine, the juyce of an orange, grated nutmeg, and a little butter, beat it up thick together with some of the oyster-liquor, and serve them on this sauce with slices of orange. _Otherways._ Take the greatest oysters you can get, being opened parboil them in their own liquor, save the liquor, & wash the oysters in some water, wipe them dry, & being cold lard them with eight or ten lardons through each oyster, the lard being first seasoned with cloves, pepper, & nutmeg, beaten very small; being larded, spit them upon two wooden scuers, bind them to an iron spit and rost them, baste them with anchove sauce made of some of the oyster-liquor, let them drip in it, and being enough bread them with the crust of a roul grated, then dish them, blow the fat off the gravy, put it to the oysters, and wring on them the juyce of a lemon. _To broil Oysters._ Take great oysters and set them on a gridiron with the heads downwards, put them up an end, and broil them dry, brown, and hard, then put two or three of them in a shell with some melted butter, set them on the gridiron till they be finely stewed, then dish them on a plate, and fill them up with good butter only melted, or beaten with juyce of orange, pepper them lightly, and serve them up hot. _To broil Oysters otherways upon paper._ Broil them on a gridiron as before, then take them out of the shells into a dish, and chuse out the fairest, then have a sheet of white paper made like a dripping pan, set it on the gridiron, and run it over with clarified butter, lay on some sage leaves, some fine thin slices of a fat fresh eel, being parboil'd, and some oysters, stew them on the hot embers, and being finely broil'd, serve them on a dish and a