s, bind them to an iron spit and rost them, baste
them with anchove sauce made of some of the oyster-liquor, let them
drip in it, and being enough bread them with the crust of a roul
grated, then dish them, blow the fat off the gravy, put it to the
oysters, and wring on them the juyce of a lemon.

_To broil Oysters._

Take great oysters and set them on a gridiron with the heads
downwards, put them up an end, and broil them dry, brown, and hard,
then put two or three of them in a shell with some melted butter,
set them on the gridiron till they be finely stewed, then dish them
on a plate, and fill them up with good butter only melted, or beaten
with juyce of orange, pepper them lightly, and serve them up hot.

_To broil Oysters otherways upon paper._

Broil them on a gridiron as before, then take them out of the shells
into a dish, and chuse out the fairest, then have a sheet of white
paper made like a dripping pan, set it on the gridiron, and run it
over with clarified butter, lay on some sage leaves, some fine thin
slices of a fat fresh eel, being parboil'd, and some oysters, stew
them on the hot embers, and being finely broil'd, serve them on a
dish and a plate in the paper they are boil'd in, and put to them
beaten butter, juyce of orange, and slices of lemon.

_To broil large Oysters otherways._

Take a pottle of great oysters opened & parboil them in there own
liquor, being done, pour them in to a cullender, and save the
liquor, then wash the oysters in warm water from the grounds, wipe
them with a clean cloth, beard them, and put them in a pipkin, put
to them large mace, two great onions, some butter, some of their own
liquor, some white-wine, wine vinegar, and salt; stew them together
very well, then set some of the largest shells, on a gridiron, put 2
or 3 in a shell, with some of the liquor out of the pipkin, broil
them on a soft fire, and being broil'd, set them on a dish and
plate, and fill them up with beaten butter.

Sometimes you may bread them in the broiling.

_To fry Oysters._

Take two quarts of great Oysters being parboil'd in their own
liquor, and washed in warm water, bread them, dry them, and flour
them, fry them in clarified butter crisp and white, then have
butter'd prawns or shrimps, butter'd with cream and sweet butter,
lay them in the bottom of a clean dish, and lay the fryed oysters
round about them, run them over with beaten butter, juyce of
oranges, bay-leaves st