apers, and a lemon squeezed into it.

_Mullet, to fry._

Carefully scale and gut the fish, score them across the back, and then
dip them into melted butter. Melt some butter in a stewpan; let it
clarify. Fry your mullet in it; when done, lay them on a warm dish.
Sauce--anchovy and butter.

_Oysters, to stew._

Take a quart of large oysters; strain the liquor from them through a
sieve; wash them well, and take off the beards. Put them in a stewpan,
and drain the liquor from the settlings. Add to the oysters a quarter of
a pound of butter mixed with flour and a gill of white wine, and grate
in a little nutmeg with a gill of cream. Keep them stirred till they
are quite thick and smooth. Lay sippets at the bottom of the dish; pour
in your oysters, and lay fried sippets all round.

_Another way._

Put a quarter of a pound of butter into a clean stewpan, and let it
boil. Strain a pint of oysters from their liquor; put them into the
butter; and let them stew with some parsley minced small, a little
shalot shred small, and the yolks of three eggs well beaten up with the
liquor strained from the oysters. Put all these together into the
stewpan with half a pound more butter; shake it and stew them a little;
if too much, you make the oysters hard.

_Oysters, ragout of._

Twenty-five oysters, half a table-spoonful of soy, double the quantity
of vinegar, a piece of butter, and a little pepper, salt, and flour.

_Oysters, to pickle._

Blanch the oysters, and strain off the liquor; wash the oysters in three
or four waters; put them into a stewpan, with their liquor and half a
pint of white wine vinegar, two onions sliced thin, a little parsley and
thyme, a blade of mace, six cloves, Jamaica pepper, a dozen corns of
white pepper, and salt according to your taste. Boil up two or three
minutes; let them stand till cold; then put them into a dish, and pour
the liquor over them.

_Oyster Pates._ No. 1.

Stew the oysters in their own liquor, but do not let them be too much
done; beard them; take a table-spoonful of pickled mushrooms, wash them
in two or three cold waters to get out the vinegar; then cut each
mushroom into four, and fry them in a little butter dusted over with
flour. Take three table-spoonfuls of veal jelly, and two spoonfuls of
cream; let it boil, stirring all the while; add a small bit of butter.
Season with a pinch of salt, and one of cayenne pepper. Throw the
oysters, which you have kept warm