made Plain and Eajy* 
mucli the beft done this way, though moft people flew the oyflers 
firfl: in a faucepan, with a blade of mace, thickened with a 
piece of butter, and fill the (hells, and then cover them with 
crumbs and brown them with a hot iron : but the bread has not 
the fine tafie of the former. 
To ftew mufcles. 
WASH them very clean from the (and in two or three waters, 
put them into a ftew-pan, cover them dole, and let them ftew 
till all the (hells are opened ; then take them out one by one, 
pick them out of the (hells, and look under the tongue to fee if 
there be a crab; if there is, you muft throw away the mufcle ; 
fome will only pick outthe. crab, and eatthe mufcle. When you 
have picked them all clean, put them into a faucepan ; to a quart 
of mufcles put half a pint of the liquor (trained through a iieve, 
put in a blade or two of mace, a piece of butter as big as a large 
walnut rolled in flour ; let them ftew, toaft fome bread brown, 
and lay them round the di(h, cut three-corner-ways $ pour in, 
the mufcles, and fend them to table hot. 
Another way to ftew mufcles. 
CLEAN and ftew your mufcles as in the foregoing receipt, 
only to a quart of mufcles put in a pint of liquor and a quarter 
of a pound of butter rolled in a very little flour. When they are 
enough, have fome crumbs of bread ready, and cover the bot¬ 
tom of your difh thick, grate half a nutmeg over them, and 
pour the mufcles and fauce all over the crumbs, and fend them 
to table. 
A third way to drefs mufcles. 
STEW them as above, and lay them in your difh ; drew 
your crumbs of bread thick all over them, then let them before 
a good fire, turning the difh round and round, that they may be 
brown all alike. Keep balling them with butter, that the crumbs 
may be crifp, and it will make a pretty fide-difti. You may d q 
cockles the fame way. 
ST o ftew collops . 
BOIL them very well in fait and water, take them out and 
flew them in a little of the liquor, a little white wine, a little 
yinegai^ two pr three blades of mace, two or three cloves, a 
piece 
