LOBSTER STEWED.
Proceed as for crabs. Cut them into small pieces; then stew for a few minutes; season with cayenne pepper, salt and butter.
OYSTERS BROILED.
Take them from the shell and broil on an oyster iron; season with a little pepper, salt, and butter; serve them hot.
TO ROAST OYSTERS IN THE SHELL.
Wash off the shells and place them on a large oyster gridiron; put it over the coals; turn them once: ten minutes will cook them.
TO PICKLE OYSTERS.
Put the oysters on in the juice, and boil them plump; then take the oysters out; add half as much vinegar as juice, a little mace, and some grains of pepper, to your taste; boil this slowly; pour over the oysters, and they are done.
TO STEW OYSTERS.
Take a hundred oysters; put them in a stew pan, with boiling water enough to cover them; stir them till they are plump; then take them out with a strainer; add half as much juice as there is water in the pot, with some mace, whole grains of pepper, and salt, half pint of cream, and piece of butter; two crackers rolled very fine, which sprinkle in; then put in the oysters, and keep stirring for a few minutes, when they will be done.