Take three quarts of great oysters ready opened and parboil’d in their own liquor, then wash them in warm water from the dregs, dry them and mince them very fine, season them lightly with nutmeg, pepper, salt, cloves, mace, cinamon, caraway-seed, some minced, rasins of the sun, slic’t dates, sugar, currans, and half a pint of white wine, mingle all together, and put butter in the bottoms of the pies, fill them up and bake them.
[ To bake Oysters otherways.]
Season them with pepper, salt, nutmeg, and sweet herbs strowed on them in the pie, large mace, barberries, butter, and a whole onion or two, for liquor a little white wine, and wine-vinegar, beat it up thick with butter, and liquor the pie, cut it up, and lay on a slic’t lemon, let not the lemon boil in it, and serve it hot.
[ Otherways.]
Season them as before with pepper, nutmeg, and salt, being bearded, but first fry them in clarified butter, then take them up and season them, lay them in the pie being cold, put butter to them and large mace, close it up and bake it; then make liquor with a little claret wine and juyce of oranges, beat it thick with butter, and a little wine vinegar, liquor the pie, lay on some slices of orange, and set it again into the oven a little while.
[ To bake Oysters otherways.]
Take great oysters, beard them, and season them with grated nutmeg, salt, and some sweet herbs minc’d small, lay them in the pye with a small quantity of the sweet herbs strowed on them, some twenty whole corns of pepper, slic’t ginger, a whole onion or two, large mace, and some butter, close it up and bake it, and make liquor with white-wine, some of their own liquor, and a minced lemon, and beat it up thick.
[ Otherways.]
Broil great oysters dry in the shells, then take them out, and season them with great nutmeg, pepper, and salt, lay them in the pye, and strow on them the yolks of two hard eggs minced, some stripp’d tyme, some capers, large mace, and butter; close it up, and make liquor with claret wine, wine vinegar, butter, and juyce of oranges, and beat it up thick, and liquor the pye, set it again into the oven a little while, and serve it hot.