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

plate in the paper they are boil'd in, and put to them beaten butter, juyce of orange, and slices of lemon. _To broil large Oysters otherways._ Take a pottle of great oysters opened & parboil them in there own liquor, being done, pour them in to a cullender, and save the liquor, then wash the oysters in warm water from the grounds, wipe them with a clean cloth, beard them, and put them in a pipkin, put to them large mace, two great onions, some butter, some of their own liquor, some white-wine, wine vinegar, and salt; stew them together very well, then set some of the largest shells, on a gridiron, put 2 or 3 in a shell, with some of the liquor out of the pipkin, broil them on a soft fire, and being broil'd, set them on a dish and plate, and fill them up with beaten butter. Sometimes you may bread them in the broiling. _To fry Oysters._ Take two quarts of great Oysters being parboil'd in their own liquor, and washed in warm water, bread them, dry them, and flour them, fry them in clarified butter crisp and white, then have butter'd prawns or shrimps, butter'd with cream and sweet butter, lay them in the bottom of a clean dish, and lay the fryed oysters round about them, run them over with beaten butter, juyce of oranges, bay-leaves stuck round the Oysters, and slices of oranges or lemons. _Otherways._ Strain the liquor from the oysters, wash them, and parboil them in a kettle, then dry them and roul them in flour, or make a batter with eggs, flour, a little cream, and salt, roul them in it, and fry them in butter. For the sauce, boil the juyce of two or three oranges, some of their own liquor, a slic't nutmeg, and claret; being boil'd a little, put in a piece of butter, beating it up thick, then warm the dish, rub it with a clove of garlick, dish the oysters, and garnish them with slices of orange. _To bake Oysters._ Parboil your oysters in