Blanch large oysters till half done, and strain and preserve the liquor; then beard and wash them, and put the liquor, free from sediment, into a stewpan. Add to it two ounces of fresh butter, half a pint of good cream, a piece of lemon peel, and a blade of mace; put it over a fire, and when it nearly boils add mixed flour and water to thicken it properly. Season to the palate with lemon juice, salt, and a little cayenne pepper if approved; then strain it through a fine hair sieve to the oysters, and boil them gently five minutes.
N. B. In the same manner may be done stewed oysters for dishes, only serve them up with sippets of bread round.
Chickens with Peas.
Truss them as for boiling, blanch them five minutes, and wash them clean; then braise them till tender with a little veal stock and bards of fat bacon or with white paper over them. When they are to be served up wipe them dry, glaize the tops lightly, and put pea sauce under.
Another way to stew Chickens with Peas.
Cut the chickens into pieces, blanch and drain them dry, and put them into a stewpan with a little veal stock; then stew them till tender and the liquor almost reduced. When they are to be served up, put them on a dish, and the peas sauce over.
Fricassee of Chickens or Rabbits (brown).
Cut the chickens into pieces, and fry them in a little lard till of a light brown colour; then drain them with a cloth very dry; after which put them into a stewpan, add button mushrooms stewed, pieces of artichoke bottoms, blanched truffles, morells, egg balls, and some good-seasoned cullis. Set them over a moderate fire, stew them gently till done, and serve up with fried oysters round them.