Season them with pepper, salt, and nutmegs, the same quantity as beforesaid, and the same quantity oysters, two or three whole onions, neither currans nor sugar, but add to it in all respects else; as slic’t nutmeg on them, large mace, hard eggs in halves, barberries, and butter, liquor it with beaten nutmeg, white-wine, and juyce of oranges.
Otherways, for change, in the seasoning put to them chopped tyme, hard eggs, some anchoves, and the foresaid spices.
Or bake them in Florentines, or patty-pans, and give them the same seasoning as you do the pies.
Or take large oysters, broil them dry and brown in the shells, and season them with former spices, bottoms of boil’d artichocks, pickled mushrooms, and no onions, but all things else as the former, liquor them with beaten butter, juyce of orange, and some claret wine.
[ Otherways.]
Being parboil’d in their own liquor, season them with a little salt, sweet herbs minced small one spoonful, fill the pie, and put into it three or four blades of large mace, a slic’t lemon, and on flesh days a good handful of marrow rouled in yolks of eggs and butter, close it up and bake it, make liquor for it with two nutmegs grated, a little pepper, butter, verjuyce, and sugar.
[ To make an Oyster Pye otherways.]
Take a pottle of oysters, being parboil’d in their own liquor, beard and dry them, then season them with large mace, whole pepper, a little beaten ginger, salt, butter, and marrow, then close it up and bake it, and being baked, make a lear with white wine the oyster liquor, and one onion, or rub the ladle with garlick you beat it up with all; it being boil’d, put in a pound of butter, with a minced lemon, a faggot of sweet herbs, and being boil’d put in the liquor.
[ To make minced Pies or Chewits of Oysters.]
