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

being baked, make a lear with white wine the oyster liquor, and one onion, or rub the ladle with garlick you beat it up with all; it being boil'd, put in a pound of butter, with a minced lemon, a faggot of sweet herbs, and being boil'd put in the liquor. _To make minced Pies or Chewits of Oysters._ Take three quarts of great oysters ready opened and parboil'd in their own liquor, then wash them in warm water from the dregs, dry them and mince them very fine, season them lightly with nutmeg, pepper, salt, cloves, mace, cinamon, caraway-seed, some minced, rasins of the sun, slic't dates, sugar, currans, and half a pint of white wine, mingle all together, and put butter in the bottoms of the pies, fill them up and bake them. _To bake Oysters otherways._ Season them with pepper, salt, nutmeg, and sweet herbs strowed on them in the pie, large mace, barberries, butter, and a whole onion or two, for liquor a little white wine, and wine-vinegar, beat it up thick with butter, and liquor the pie, cut it up, and lay on a slic't lemon, let not the lemon boil in it, and serve it hot. _Otherways._ Season them as before with pepper, nutmeg, and salt, being bearded, but first fry them in clarified butter, then take them up and season them, lay them in the pie being cold, put butter to them and large mace, close it up and bake it; then make liquor with a little claret wine and juyce of oranges, beat it thick with butter, and a little wine vinegar, liquor the pie, lay on some slices of orange, and set it again into the oven a little while. _To bake Oysters otherways._ Take great oysters, beard them, and season them with grated nutmeg, salt, and some sweet herbs minc'd small, lay them in the pye with a small quantity of the sweet herbs strowed on them, some twenty whole corns of pepper, slic't ginger, a whole onion or two, large mace, and some butter, close it up and bake