jelly, and strain it through a
strainer into a bason or deep dish; being cold pare off the top and
bottom and put it in a pipkin, with the juyce of six or seven great
lemons to a pottle of this broth, three pound of fine sugar beaten
in a dish with the whites of twelve eggs rubbed all together with a
rouling-pin, and put amongst the jelly, being melted, but not too
hot, set the pipkin on a soft fire to stew, put in it a grain of
musk, and as much ambergriece well rubbed, let it stew half an hour
on the embers, then broil it up, and let it run through your
jelly-bag; then stew the oysters in white wine, oyster-liquor, juyce
of orange, mace, slic't nutmeg, whole pepper, some salt, and sugar;
dish them in a fine clean dish with some preserved barberries, large
mace, or pomegranat kernels, and run the jelly over them in the
dish, garnish the dish with carved lemons, large mace, and preserved
barberries.

_To pickle Oysters._

Take eight quarts of oysters, and parboil them in their own liquor,
then take them out, wash them in warm water and wipe them dry, then
take the liquor they were parboil'd in, and clear it from the
grounds into a large pipkin or skillet, put to it a pottle of good
white-wine, a quart of wine vinegar, some large mace, whole pepper,
and a good quantity of salt, set it over the fire, boil it
leisurely, scum it clean, and being well boil'd put the liquor into
eight barrels of a quart a piece, being cold, put in the oyster, and
close up the head.

_Otherways._

Take eight quarts of the fairest oysters that can be gotten, fresh
and new, at the full of the Moon, parboil them in their own liquor,
then wipe them dry with a clean cloth, clear the liquor from the
dregs, and put the oysters in a well season'd barrel that will but
just hold them, then boil the oyster liquor with a quart of
white-wine, a pint of wine-vinegar, eight or ten blades of large
mace, an ounce of whole pepper, four ounces of white salt, four
races of slic't ginger, and twenty cloves, boil these ingredients
four or five warms, and being cold, put them to the oysters, close
up the barrel, and keep it for your use.

When you serve them, serve them in a fine clean dish with bay-leaves
round about them, barberries, slic't lemon, and slic't orange.

_To souce Oysters to serve hot or cold._

Take a gallon of great oysters ready opened, parboil them in their
own liquor, and being well parboil'd, put them into a cullender, and