nd serve
them up.

_To stew Oysters otherways._

Take a pottle of large great oysters, parboil them in their own
liquor, then wash them in warm water from the dregs, & put them in a
pipkin with a good big onion or two, and five or six blades of large
mace, a little whole pepper, a slic't nutmeg, a quarter of a pint of
white wine, as much wine-vinegar, a quarter of a pound of sweet
butter, and a little salt, stew them finely together on a soft fire
the space of half an hour, then dish them on sippets of French
bread, slic't lemon on them, and barberries, run them over with
beaten butter, and garnish the dish with dryed manchet grated and
searsed.

_To stew Oysters otherways._

Take a pottle of large great oysters, parboil them in their own
liquor, then wash them in warm water, wipe them dry, and pull away
the fins, flour them and fry them in clarifi'd butter fine and
white, then take them up, and put them in a large dish with some
white or claret wine, a little vinegar, a quarter of a pound of
sweet butter, some grated nutmeg, large mace, salt, and two or three
slices of an orange, stew them two or three warms, then serve them
in a large clean scowred dish, pour the sauce on them, and run them
over with beaten butter, slic't lemon or orange, and sippets round
the dish.

_Otherways._

Take a pottle of great oysters, and stew them in their own liquor;
then take them up, wash them in warm water, take off the fins, and
put them in a pipkin with some of their own liquor, a pint of
white-wine, a little wine vinegar, six large maces, 2 or three whole
onions, a race of ginger slic't, a whole nutmeg slic't, twelve whole
pepper corns, salt, a quarter of a pound of sweet butter, and a
little faggot of sweet herbs; stew all these together very well,
then drain them through a cullender, and dish them on fine carved
sippets; then take some of the liquor they were stewed in; beat it
up thick with a minced lemon, and half a pound of butter, pour it on
the oysters being dished, and garnish the dish and the oysters with
grapes, grated bread, slic't lemon, and barberries.

_Or thus._

Boil great oysters in their shells brown, and dry, but burn them
not, then take them out and put them in a pipkin with some good
sweet butter, the juice of two or three oranges, a little pepper,
and grated nutmeg, give them a warm, and dish them in a fair scowred
dish with carved sippets, and garnish it with dryed, grated, searsed