save the liquor; then wash the oysters in warm water from the
grounds & grit, set them by, and make a pickle for them with a pint
of white-wine, & half a pint of wine vinegar, put it in a pipkin
with some large mace, slic't nutmegs, slic't ginger, whole pepper,
three or four cloves, and some salt, give it four or five warms and
put in the oysters into the warm pickle with two slic't lemons, and
lemon-peels; cover the pipkin close to keep in the spirits, spices,
and liquor.

_To roast Oysters._

Strain the liquor from the oysters, wash them very clean and give
them a scald in boiling liquor or water; then cut small lard of a
fat salt eel, & lard them with a very small larding-prick, spit them
on a small spit for that service; then beat two or three yolks of
eggs with a little grated bread, or nutmeg, salt, and a little
rosemary & tyme minced very small; when the oysters are hot at the
fire, baste them continually with these ingredients, laying them
pretty warm at the fire. For the sauce boil a little white-wine,
oyster-liquor, a sprig of tyme, grated bread, and salt, beat it up
thick with butter, and rub the dish with a clove of garlick.

_To roast Oysters otherways._

Take two quarts of large great oysters, and parboil them in there
own liquor, then take them out, wash them from the dregs, and wipe
them dry on a clean cloth; then haue slices of a fat salt eel, as
thick as a half crown peice, season the oysters with nutmeg, and
salt, spit them on a fine small wooden spit for that purpose, spit
first a sage leafe, then a slice of eel, and then an oyster, thus do
till they be all spitted, and bind them to another spit with
packthread, baste them with yolks of eggs, grated bread and stripped
time, and lay them to a warm fire with here and there a clove in
them; being finely roasted make sauce with the gravy, that drops
from them, blow off the fat, and put to it some claret wine, the
juyce of an orange, grated nutmeg, and a little butter, beat it up
thick together with some of the oyster-liquor, and serve them on
this sauce with slices of orange.

_Otherways._

Take the greatest oysters you can get, being opened parboil them in
their own liquor, save the liquor, & wash the oysters in some water,
wipe them dry, & being cold lard them with eight or ten lardons
through each oyster, the lard being first seasoned with cloves,
pepper, & nutmeg, beaten very small; being larded, spit them upon
two wooden scuer