Then make the rest into a Loaf, and bake it, then cut it open, and serve it in with Cream, Butter and Sugar.
104. To fry Oysters.
Take of your largest Oysters, wash them and dry them, and beat an Egg or two very well, and dip them in that, and so fry them, then take their Liquor, and put an Anchovy to it, and some Butter, and heat them together over the fire, and having put your fryed Oysters in a Dish, pour the Sawce over them and serve them in.
105. To broil Oysters.
Take your largest Oysters, and put them into Scollop Shells, or into the biggest Oyster shells with their own Liquor, and set them upon a Gridiron over Charcoals, and when you see they be boiled in the Liquor, put in some Butter, a few Crums of Bread, and a little Salt, then let them stand till they are very brown, and serve them to the Table in the Shells upon a Dish and Pie-Plate.
106. To rost Oysters.
Take the largest, and spit them upon little long sticks, and tie them to the Spit, then lay them down to the fire, and when they are dry, bast them with Claret Wine, and put into your Pan two Anchovies, and two or three Bay-leaves, when you think they are enough, bast them with Butter, and dredge them, and take a little of that liquor in the Pan, and some Butter, and heat it in a Porringer, and pour over them.
107. To make most excellent and delicate Pies.
Take two Neats tongues tenderly boiled, and peel them, and mince them small with some Beef Suet or Marrow, then take a pound of Currans and a pound of Raisins of the Sun stoned, some beaten Spice, Rosewater, a little Salt, a little Sack and Sugar.
Beat all these with the minced meat in a Mortar till it come to a perfect Paste, then having your Paste ready laid in your baking-Pan, fill it or them with this meat, then lay on the top some sliced Dates, and so close them, and bake them, when they are cold they will cut smooth like Marmalade.