Take the greatest Oysters you can get, and as you open them, put them into a Dish with their own Liquor, then take them out of the Dish, and put them into another, and pour the Liquor to them, but be sure no gravell get amongst them; then set them covered on the fire, and scald them a little in their owne Liquor, and when they are cold, draw eight or ten Lards through each Oyster; season your Lard first with Cloves, Nutmeg beaten very small, Pepper; then take two woodden Lard Spits, and spit your Oysters thereon, then tye them to another spit, and roast them. In the roasting bast them with Anchovy sauce, made with some of the Oyster Liquor, and let them drip into the same dish where the Anchovy sauce is; when they be enough, bread them with the crust of a roul grated on them, and when they be brown, draw them off, then take the sauce wherewith you basted your Oysters, and blow off the fat, then put the same to the Oysters, wring in it the juyce of a Lemon, so serve it.
To make a Sack Posset.
Take a quart of Cream and boyle it very well with Sugar, Mace, and Nutmeg, take half a pint of Sack, and as much Ale, and boyle them well together with some Sugar, then put your Cream into your Bason to your Sacke, then heat a pewter dish very hot, and cover your Bason with it, and set it by the fire side, and let it stand there two or three houres before you eat it.
Another Sack Posset.
Take eight Eggs, yolks and whites, and beat them well together, straine them into a quart of Cream, season them with Nutmeg and Sugar, put to them a pint of Sack, stir them altogether, and put them into your Bason, and set them in the Oven no hotter then for a Custard, let it stand two hours.
To make a Sack Posset without Milk or Cream.
Take eighteen Eggs wites and all, taking out the treads, let them be beaten very well, take a pint of Sack and a quart of Ale boyled, and scum it, then put in three quarters of a pound of Sugar and a little Nutmeg, let it boyle a little together, then take it off the fire stirring the Eggs still, put into them two or three Ladle-fulls of drink, then mingle all together and set it on the fire, and keepe it stirring till you finde it thick, then serve it up.
To make a stump Pye.
Take a Leg of mutton, one pound and a half of the best Suet, mince both small together, then season it with a quarter of a pound of Sugar, and a small quantity of salt, and a little cloves & mace, then take a good handful of Parsly half as much Tyme, and mince them very small, and mingle them with the rest; then take six new laid Eggs and break them into the meat and worke it well together, and put it into the past; then upon the Top put Raisins, Currans and Dates a good quantity, cover and bake it, when it is baked, and when it is very hot, put into it a quarter of a Pint of White wine Vinegar, and strow Sugar upon it, and so serve it.
To make Mrs. Leeds Cheese Cakes.