The following Receipts are very good for
preparing them for the Table.
To stew Oysters. From _Exeter._
Take large Oysters, open them, and save their Liquor; then when the Liquor
is settled, pour off the Clear, and put it in a Stew-Pan, with some Blades
of Mace, a little grated Nutmeg, and some whole Pepper, to boil gently,
till it is strong enough of the Spices: then take out the Spices, and put
in the Oysters to stew gently, that they be not hard; and when they are
near enough, add a piece of Butter, and as much grated Bread as will
thicken the Liquor of the Oysters; and just before you take them from the
Fire, stir in a Glass of White-wine.
Roasted Oysters in Scallop Shells. From _Exeter._
Provide some large scallop Shells, such as are the deepest and hollowest
you can get, which Shells are sold at the Fishmongers at _London_; then
open such a Number of Oysters as will near fill the Shells you design, and
save the Liquor to settle; then pour a moderate quantity of the Liquor into
each Shell, and put a Blade of Mace, and some whole Pepper with it; after
which, put into your Shells a small piece of Butter, and cover the whole
with grated Bread: then let these on a Grid-Iron over the Fire, and when
they are enough, give the grated Bread at the tops of the Shells a browning
with a red-hot Iron, and serve them.
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