uck round the Oysters, and slices of oranges
or lemons.

_Otherways._

Strain the liquor from the oysters, wash them, and parboil them in a
kettle, then dry them and roul them in flour, or make a batter with
eggs, flour, a little cream, and salt, roul them in it, and fry them
in butter. For the sauce, boil the juyce of two or three oranges,
some of their own liquor, a slic't nutmeg, and claret; being boil'd
a little, put in a piece of butter, beating it up thick, then warm
the dish, rub it with a clove of garlick, dish the oysters, and
garnish them with slices of orange.

_To bake Oysters._

Parboil your oysters in their own liquor, then take them out and
wash them in warm water from the dregs dry them and season them with
pepper, nutmeg, yolks of hard eggs, and salt; the pye being made,
put a few currans in the bottom, and lay on the oysters, with some
slic't dates in halves, some large mace, slic't lemon, barberries
and butter, close it up and bake it, then liquor it with white-wine,
sugar, and butter; or in place of white-wine, use verjuyce.

[Illustration: _The Forms of Oyster Pyes._]

_To bake Oysters otherways._

Season them with pepper, salt, and nutmegs, the same quantity as
beforesaid, and the same quantity oysters, two or three whole
onions, neither currans nor sugar, but add to it in all respects
else; as slic't nutmeg on them, large mace, hard eggs in halves,
barberries, and butter, liquor it with beaten nutmeg, white-wine,
and juyce of oranges.

Otherways, for change, in the seasoning put to them chopped tyme,
hard eggs, some anchoves, and the foresaid spices.

Or bake them in Florentines, or patty-pans, and give them the same
seasoning as you do the pies.

Or take large oysters, broil them dry and brown in the shells, and
season them with former spices, bottoms of boil'd artichocks,
pickled mushrooms, and no onions, but all things else as the former,
liquor them with beaten butter, juyce of orange, and some claret
wine.

_Otherways._

Being parboil'd in their own liquor, season them with a little salt,
sweet herbs minced small one spoonful, fill the pie, and put into it
three or four blades of large mace, a slic't lemon, and on flesh
days a good handful of marrow rouled in yolks of eggs and butter,
close it up and bake it, make liquor for it with two nutmegs grated,
a little pepper, butter, verjuyce, and sugar.

_To make an Oyster Pye otherways._

Take a pottle of o