162 EDIBLE BRITISH MOLLUSCA. 



large oysters, open and parboil them in their own 

 liquor; strain them, and then put them into a pipkin, 

 with some mace, butter, and slices of onion ; stew 

 them, and after that place the shells on a gridiron, and 

 put two or three oysters into a shell ; let them broil 

 or stew in their own liquor, and so setting them 

 on plates, fill them with beaten butter, and serve them 

 up/'* 



" To Roast Oysters (206). Place the oysters unopened 

 between the bars of a fire, or in a charcoal stove. They 

 require about six or eight minutes time."f 



" Oysters Roasted. Take large oysters and spit them 

 upon little long sticks, and tie them to the spit, lay 

 them down to the fire, and when they ai e dry, baste 

 them with claret wine ; put into the pan two anchovies^ 

 and two or three bay-leaves ; when you think they are 

 sufficiently done, baste them with butter, and dredge 

 them, and take a little of the liquor out of the pan, and 

 some butter, and beat it in a porringer, and pour over 



" Oysters Roasted, American recipe. Wash the shells 

 perfectly clean, wipe them dry, and lay them on a 

 gridiron, the largest side to the fire; set it over a 

 bright bed of coals ; when the shells open wide, and the 

 oyster looks white, they are done; fold a napkin on a 

 large dish or tray, lay the oysters on it in their shells, 

 taking care not to lose the juice ; serve hot. 



" When oysters (large American ?) are served roasted 

 at supper, there must be a small tub between each two 

 chairs, to receive the shells, and large coarse napkins 



* The Family Dictionary,' b William SaLnon, 1710. 

 f 'The English Cookery Book.' 

 J * The Family Dictioua y.' 



