em
together over the fire, and having put your fryed Oysters in a Dish,
pour the Sawce over them and serve them in.

105. _To broil Oysters._

Take your largest Oysters, and put them into Scollop Shells, or into the
biggest Oyster shells with their own Liquor, and set them upon a
Gridiron over Charcoals, and when you see they be boiled in the Liquor,
put in some Butter, a few Crums of Bread, and a little Salt, then let
them stand till they are very brown, and serve them to the Table in the
Shells upon a Dish and Pie-Plate.

106. _To rost Oysters._

Take the largest, and spit them upon little long sticks, and tie them to
the Spit, then lay them down to the fire, and when they are dry, bast
them with Claret Wine, and put into your Pan two Anchovies, and two or
three Bay-leaves, when you think they are enough, bast them with Butter,
and dredge them, and take a little of that liquor in the Pan, and some
Butter, and heat it in a Porringer, and pour over them.

107. _To make most excellent and delicate Pies._

Take two Neats tongues tenderly boiled, and peel them, and mince them
small with some Beef Suet or Marrow, then take a pound of Currans and a
pound of Raisins of the Sun stoned, some beaten Spice, Rosewater, a
little Salt, a little Sack and Sugar.

Beat all these with the minced meat in a Mortar till it come to a
perfect Paste, then having your Paste ready laid in your baking-Pan,
fill it or them with this meat, then lay on the top some sliced Dates,
and so close them, and bake them, when they are cold they will cut
smooth like Marmalade.

108. _To make fine Custards._

Take two quarts of Cream and boil it well with whole Spice, then put in
the yolks of twelve Eggs, and six Whites well beaten and strained, then
put in these Eggs over the fire, and keep them stirring lest they turn,
then when they are thoroughly hot, take it off and stir it till it be
almost cold, then put in Rosewater and Sugar, and take out the whole
Spice, then put your Custard into several things to bake, and do not let
them stand too long in the Oven; when you serve them in, strew on small
French Comfits of divers colours, or else fine Sugar, which you please.

109. _To make a Stump Pie._

Take a pound of Veal and as much Suet, parboil your Veal, and shred them
together, but not very small, then put in one pound of Raisins, one
pound of Currans, four Ounces of Dates stoned and sliced thin, some
beaten Spice, Rosewater and Sug