fine manchet.

_To make Oyster Pottage._

Take some boil'd pease, strain them and put them in a pipkin with
some capers, some sweet herbs finely chopped, some salt, and butter;
then have some great oysters fryed with sweet herbs, and grosly
chopped, put them to the strained pease, stew them together, serve
them on a clean scowred dish on fine carved fippets, and garnish the
dish with grated bread.

_Otherways._

Take a quart of great oysters, parboil them in their own liquor, and
stew them in a pipkin with some capers, large mace, a faggot of
sweet herbs, salt, and butter, being finely stewed, serve them on
slices of dryed _French_ bread, round the oysters slic't lemon, and
on the pottage boil'd spinage, minced, and buttered, but first pour
on the broth.

_To make a Hash of Oysters._

Take three quarts of great oysters, parboil them, and save their
liquor, then mince 2 quarts of them very fine, and put them a
stewing in a pipkin with a half pint of white wine, a good big onion
or two, some large mace, a grated nutmeg, some chesnuts, and
pistaches, and three or 4 spoonfuls of wine-vinegar, a quarter of a
pound of good sweet butter, some oyster liquor, pepper, salt, and a
faggot of sweet herbs; stew the foresaid together upon a soft fire
the space of half an hour, then take the other oysters, and season
them with pepper, salt and nutmeg, fry them in batter made of fine
flour, egg, salt, and cream, make one half of it green with juyce of
spinage, and sweet herbs chopped small, dip them in these batters,
and fry them in clarified butter, being fried keep them warm in an
oven; then have a fine clean large dish, lay slices of French bread
all over the bottom of the dish, scald and steep the bread with some
gravy of the hash, or oyster-liquor, & white wine boil'd together;
dish the hash all over the slices of bread, lay on that the fryed
oysters, chesnuts, and pistaches; then beat up a lear or sauce of
butter, juyce of lemon or oranges, five or six, a little white-wine,
the yolks of 3 or 4 eggs, and pour on this sauce over the hash with
some slic't lemon, and lemon-peel; garnish the dish with grated
bread, being dryed and searsed, some pistaches, chesnuts, carved
lemons, & fryed oysters.

Sometimes you may use mushrooms boild in water, salt, sweet
herbs--large mace, cloves, bayleaves, two or three cloves of
garlick, then take them up, dip them in batter & fry them brown,
make sauce for them with claret