large mace, and butter; close it up, and
make liquor with claret wine, wine vinegar, butter, and juyce of
oranges, and beat it up thick, and liquor the pye, set it again into
the oven a little while, and serve it hot.

_To make a made Dish of Oysters and other Compounds._

Take oysters, cockles, prawns, craw-fish, and shrimps, being finely
cleans'd from the grit, season them with nutmeg, pepper, and salt,
next have chesnuts roasted, and blanch't, skerrets boil'd, blanched
and seasoned; then have a dish or patty-pan ready with a sheet of
cool butter paste, lay some butter on it, then the fishes, and on
them the skirrets, chesnuts, pistaches, slic't lemon, large mace,
barberries, and butter; close it up and bake it, and being baked,
fill it up with beaten butter, beat with juyce of oranges, and some
white-wine, or beaten butter with a little wine-vinegar, verjuyce,
or juyce of green grapes, or a little good fresh fish broth, cut it
up and liquor it, lay on the cover or cut it into four or five
pieces, lay it round the dish, and serve it hot.

_To make cool Butter-Paste for this Dish._

Take to every peck of flour five pound of butter, and the whites of
six eggs, work it well together dry, then put cold water to it; this
paste is good only for patty-pans and pasties.

_To make Paste for Oyster-Pies._

The paste for thin bak't meats must be made with boiling liquor, put
to every peck of flour two pound of butter, but let the butter boil
in the liquor first.

_To fry Mushrooms._

Blanch them & wash them clean if they be large, quarter them, and
boil them with water, salt, vinegar, sweet herbs, large mace,
cloves, bay-leaves, and two or three cloves of garlick, then take
them up, dry them, dip them in batter and fry them in clarifi'd
butter till they be brown, make sauce for them with claret-wine, the
juice of two or three oranges, salt, butter, the juyce of
horse-raddish roots beaten and strained, slic't nutmeg, and pepper;
put these into a frying pan with the yolks of two or 3 eggs
dissolved with some mutton gravy, beat and shake them well together
in the pan that they curdle not; then dish the mushrooms on a dish,
being first rubbed with a clove of garlick, and garnish it with
oranges, and lemons.

_To dress Mushrooms in the Italian Fashion._

Take mushrooms, peel & wash them, and boil them in a skillet with
water and salt, but first let the liquor boil with sweet herbs,
parsley, and a cr