ell together, then fryit in a pan with no more Butter then
is necessary. When it is enough, serve it up with juyce of Orange or slices
of Limon upon it.

TO STEW OYSTERS

Take what quantity you will of the best Oysters to eat raw. Open them,
putting all their water with the fish into a bason. Take out the Oysters
one by one (that you may have them washed clean in their own water) and lay
them in the dish you intend to stew them in. Then let their water run upon
them through a fine linnen, that all their foulness may remain behind. Then
put a good great lump of Butter to them, which may be (when melted) half as
much, as their water. Season them with Salt, Nutmeg, and a very few
Cloves. Let this boil smartly, covered. When it is half boiled, put in some
crusts of light French-bread, and boil on, till all be enough, and then
serve them up.

You may put in three or four grains of Ambergreece, when you put in the
Nutmeg, that in the boiling it may melt. You may also put in a little
White-wine or Verjuyce at the last, or some juyce of Orange.

TO DRESS LAMPREY'S

At Glocester they use Lamprey's thus. Heat water in a Pot or Kettle with a
narrow mouth, till it be near ready to boil; so that you may endure to dip
your hand into it, but not to let it stay in. Put your Lamprey's, as they
come out of the River, into this scalding-water, and cover the pot, that
little while they remain in, which must be but a moment, about an _Ave
Maria_ while. Then with a Woodden ladle take them out, and lay them upon a
table, and hold their head in a Napkin (else it will slip away, if held in
the bare hand) and with the back of a knife scrape off the mud, which will
have risen out all along the fish. A great deal and very thick will come
off: and then the skin will look clean and shining and blew, which must
never be flead off. Then open their bellies all along, and with a Pen-knife
loosen the string which begins under the gall (having first cast away the
gall and entrails) then pull it out, and in the pulling away, it will
stretch much in length; then pick out a black substance, that is all along
under the string, cutting towards the back as much as is needful for this
end. Then rowl them up and down in a soft and dry napkin, changing this as
soon as it is wet for another, using so many Napkins as may make the fishes
perfectly dry; for in that consisteth a chief part of their preparation.
Then powder them well with Pepper and Salt, rubbin