[ To broil Oysters.]
Take great oysters and set them on a gridiron with the heads downwards, put them up an end, and broil them dry, brown, and hard, then put two or three of them in a shell with some melted butter, set them on the gridiron till they be finely stewed, then dish them on a plate, and fill them up with good butter only melted, or beaten with juyce of orange, pepper them lightly, and serve them up hot.
[ To broil Oysters otherways upon paper.]
Broil them on a gridiron as before, then take them out of the shells into a dish, and chuse out the fairest, then have a sheet of white paper made like a dripping pan, set it on the gridiron, and run it over with clarified butter, lay on some sage leaves, some fine thin slices of a fat fresh eel, being parboil’d, and some oysters, stew them on the hot embers, and being finely broil’d, serve them on a dish and a plate in the paper they are boil’d in, and put to them beaten butter, juyce of orange, and slices of lemon.
[ To broil large Oysters otherways.]
Take a pottle of great oysters opened & parboil them in there own liquor, being done, pour them in to a cullender,
and save the liquor, then wash the oysters in warm water from the grounds, wipe them with a clean cloth, beard them, and put them in a pipkin, put to them large mace, two great onions, some butter, some of their own liquor, some white-wine, wine vinegar, and salt; stew them together very well, then set some of the largest shells, on a gridiron, put 2 or 3 in a shell, with some of the liquor out of the pipkin, broil them on a soft fire, and being broil’d, set them on a dish and plate, and fill them up with beaten butter.
Sometimes you may bread them in the broiling.
[ To fry Oysters.]
Take two quarts of great Oysters being parboil’d in their own liquor, and washed in warm water, bread them, dry them, and flour them, fry them in clarified butter crisp and white, then have butter’d prawns or shrimps, butter’d with cream and sweet butter, lay them in the bottom of a clean dish, and lay the fryed oysters round about them, run them over with beaten butter, juyce of oranges, bay-leaves stuck round the Oysters, and slices of oranges or lemons.