Mullet, to broil.
Let the mullet be scaled and gutted, and cut gashes in their sides; dip them in melted butter, and broil them at a great distance from the fire. Sauce—anchovy, with capers, and a lemon squeezed into it.
Mullet, to fry.
Carefully scale and gut the fish, score them across the back, and then dip them into melted butter. Melt some butter in a stewpan; let it clarify. Fry your mullet in it; when done, lay them on a warm dish. Sauce—anchovy and butter.
Oysters, to stew.
Take a quart of large oysters; strain the liquor from them through a sieve; wash them well, and take off the beards. Put them in a stewpan, and drain the liquor from the settlings. Add to the oysters a quarter of a pound of butter mixed with flour and a gill of white wine, and grate in a little nutmeg with a gill of cream. Keep them stirred till they are quite thick and smooth. Lay sippets at the bottom of the dish; pour in your oysters, and lay fried sippets all round.
Another way.
Put a quarter of a pound of butter into a clean stewpan, and let it boil. Strain a pint of oysters from their liquor; put them into the butter; and let them stew with some parsley minced small, a little shalot shred small, and the yolks of three eggs well beaten up with the liquor strained from the oysters. Put all these together into the stewpan with half a pound more butter; shake it and stew them a little; if too much, you make the oysters hard.
Oysters, ragout of.
Twenty-five oysters, half a table-spoonful of soy, double the quantity of vinegar, a piece of butter, and a little pepper, salt, and flour.