Beat all these well together, then fryit in a pan with no more Butter then
is necessary. When it is enough, serve it up with juyce of Orange or slices
of Limon upon it.
TO STEW OYSTERS
Take what quantity you will of the best Oysters to eat raw. Open them,
putting all their water with the fish into a bason. Take out the Oysters
one by one (that you may have them washed clean in their own water) and lay
them in the dish you intend to stew them in. Then let their water run upon
them through a fine linnen, that all their foulness may remain behind. Then
put a good great lump of Butter to them, which may be (when melted) half as
much, as their water. Season them with Salt, Nutmeg, and a very few
Cloves. Let this boil smartly, covered. When it is half boiled, put in some
crusts of light French-bread, and boil on, till all be enough, and then
serve them up.
You may put in three or four grains of Ambergreece, when you put in the
Nutmeg, that in the boiling it may melt. You may also put in a little
White-wine or Verjuyce at the last, or some juyce of Orange.
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