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

it, and make liquor with white-wine, some of their own liquor, and a minced lemon, and beat it up thick. _Otherways._ Broil great oysters dry in the shells, then take them out, and season them with great nutmeg, pepper, and salt, lay them in the pye, and strow on them the yolks of two hard eggs minced, some stripp'd tyme, some capers, large mace, and butter; close it up, and make liquor with claret wine, wine vinegar, butter, and juyce of oranges, and beat it up thick, and liquor the pye, set it again into the oven a little while, and serve it hot. _To make a made Dish of Oysters and other Compounds._ Take oysters, cockles, prawns, craw-fish, and shrimps, being finely cleans'd from the grit, season them with nutmeg, pepper, and salt, next have chesnuts roasted, and blanch't, skerrets boil'd, blanched and seasoned; then have a dish or patty-pan ready with a sheet of cool butter paste, lay some butter on it, then the fishes, and on them the skirrets, chesnuts, pistaches, slic't lemon, large mace, barberries, and butter; close it up and bake it, and being baked, fill it up with beaten butter, beat with juyce of oranges, and some white-wine, or beaten butter with a little wine-vinegar, verjuyce, or juyce of green grapes, or a little good fresh fish broth, cut it up and liquor it, lay on the cover or cut it into four or five pieces, lay it round the dish, and serve it hot. _To make cool Butter-Paste for this Dish._ Take to every peck of flour five pound of butter, and the whites of six eggs, work it well together dry, then put cold water to it; this paste is good only for patty-pans and pasties. _To make Paste for Oyster-Pies._ The paste for thin bak't meats must be made with boiling liquor, put to every peck of flour two pound of butter, but let the butter boil in the liquor first. _To fry Mushrooms._ Blanch them & wash them clean if they be large, quarter them, and boil them with water,