The same Person who sent the foregoing Receipts, concerning Oysters,
advises another way of roasting Oysters, which I think is a very good one,
and not much known. It is, to take large Oysters, open them, and hang them
by the finny part on a small Spit, after having first dipt them in the Yolk
of an Egg, and roll'd them in Crumbs of Bread; turn them three or four
times before the Fire, and baste them gently with Butter, till the Crumbs
of Bread are crisp upon them, and serve them hot. As for their use in
Sauces, they are proper with Fish, and are sometimes used with Fowls; their
own Liquor is always put in such Sauces where they are used. For pickling
of Oysters, the following is an excellent Receipt.
To pickle Oysters.
Open a quantity of large Oysters, saving their Liquor, and letting it
settle; then pour the Liquor clear off into a Stew-pan, and wash the
Oysters in Water and Salt: after which, boil them gently in their own
Liquor, so that they are not too hard. When they are enough, take them out,
and add to the Liquor some Mace, a few Cloves, some whole Pepper, a little
Ginger, and a Bay-Leaf or two, and let the Liquor boil, putting to it about
a fourth part of White-wine Vinegar, letting it continue to boil a little
more; then take it off, and let it stand to be quite cold.
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