These must never be cooked after they are dead. Put them alive into boiling water, and boil them till the small joints come off easily.
Scolloped Oysters.
Take the oysters from the liquor, and place some at the bottom of the dish, then grate some bread over them, a little nutmeg, pepper, salt, and cloves. Add another laying of oysters, and the seasoning, a little butter, and a glass of wine. Cover the whole with grated bread, and bake half an hour, or perhaps a little more. There will be liquor enough without adding any water or oyster broth.
Pickled Oysters.
After taking out the oysters, to each quart of liquor put a teaspoonful of pepper, two blades of mace, three tablespoonfuls of white wine, and four of vinegar, also a tablespoonful of salt. Simmer the oysters in this five minutes, then take them out and put in jars, then boil the pickle, skim it, and pour it over them.
To Crimp Fresh Fish.
Cut in slices and lay them for three hours in salt and water, and a glass of vinegar, then fry or broil them.
To Cook Eels.
Dress them, lay them open flat, rub them with salt and pepper, cut them in short pieces, and broil them. Small ones are best skinned and fried.