, and the juyce of two or three
oranges, salt, butter, the juyce of horse-raddish roots beaten and
strained, grated nutmeg, and pepper, beat them up thick with the
yolks of two or three eggs, do this sauce in a frying-pan, shake
them well together, and pour it on the hash with the mushrooms.

_To marinate great oysters to be eaten hot._

Take three quarts of great oysters ready opened, parboil them in
their own liquor, then take them out and wash them in warm water,
wipe them dry and flour them, fry them crisp in a frying-pan with
three pints of sweet sallet oyl, put them in a dish, and set them
before the fire, or in a warm oven; then make sauce with white wine;
wine-vinegar, four or five blades of large mace, two or three slic't
nutmegs, two races of slic't ginger, some twenty cloves, twice as
much of whole pepper, and some salt; boil all the foresaid spices in
a pipkin, with a quart of white wine, a pint of wine vinegar,
rosemary, tyme, winter savory, sweet marjoram, bay leaves, sage, and
parlsey, the tops of all these herbs about an inch long; then take
three or four good lemons, slic't dish up the oysters in a clean
scowred dish, pour on the broth, herbs, and spices on them, lay on
the slic't lemons, and run it over with some of the oyl they were
fried in, and serve them up hot. Or fry them in clarified butter.

_Oysters in Stoffado._

Parboil a pottle or three quarts of great Oysters, save the liquor
and wash the oysters in warm water, then after steep them in
white-wine, wine-vinegar, slic't nutmeg, large mace, whole pepper,
salt, and cloves; give them a warm on the fire, set them off and let
them steep two or three hours; then take them out, wipe them dry,
dip them in batter made of fine flour, yolks of eggs, some cream and
salt, fry them, and being fryed keep them warm, then take some of
the spices liquor, some of the oysters-liquor, and some butter, beat
these things up thick with the slices of an orange or two, and two
or three yolks of eggs; then dish the fryed oysters in a fine clean
dish on a chafing-dish of coals, run on the sauce over them with the
spices, slic't orange, and barberries, and garnish the dish with
searsed manchet.

_To Jelly Oysters._

Take ten flounders, two small pikes or plaice, and 4 ounces of ising
glass; being finely cleansed, boil them in a pipkin in a pottle of
fair spring-water, and a pottle of white-wine, with some large mace,
and slic't ginger; boil them to a