Just before it is enough, when it is taken
off the Spit, serve it with strong Gravey and Lemon or Orange Juice, and
garnish with Lemon or Orange sliced; or when Oysters are in season, add
fry'd Oysters: _viz._
To fry _Oysters_ for a Plate, or the Garnish of the foregoing Dish.
Make a Batter of Eggs and Flower, Crumbs of Bread, and a little Mace,
beaten fine. Stew some large Oysters in their own Liquor gently, and wipe
them dry, and flower them: dip them, after this, in the Batter, and fry
them in very hot Butter, or Lard, or Seam of an Hog; and they will be
incrustated, or cover'd, with a sort of Paste, which will be very
agreeable, either for a Plate, or to garnish a Dish. If we have them alone,
serve them with some of the Liquor, a little Butter, some White Wine,
boiling first some Spices in the Liquor.
Of a _Sturgeon,_ how it ought to be cured, for cold Meat, or dressed hot
for the Table.
The Sturgeon is a Fish commonly found in the Northern Seas; but now and
then, we find them in our great Rivers; the _Thames_, the _Severn_ and the
_Tyne_. This Fish is of a very large size; even sometimes to measure
eighteen Foot in length. They are in great esteem when they are fresh
taken, to be cut in Pieces, of eight or ten Pounds, and roasted or baked;
besides, to be pickled and preserv'd for cold Treats: And moreover, the
Caviar, which is esteem'd a Dainty, is the Spawn of this Fish.
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