28S The Art of Cookery, 
piece of butter roiled in flour, and the juice of a Seville orange* 
Stew them well and difli them up. 
To rag oo cyfters * 
TAKE a quart of the largeft oyfters you can get s open them, 
fave the liquor, and ftrain it through a fine fieve ; waih your 
oyfters in warm water ; make a batter thus: T ake two yolks of 
£ggs, beat them wdl, grate in half a nutmeg, cut a little le¬ 
mon-peel final], a good deal of parfley, a fponful of the juice 
of fpinach, two fpoonfuls of cream or milk, beat it up with 
Hour to a thick batter, have ready feme butter in a ftew-pan, 
dip your oyfters one by one into the batter, and have ready 
crumbs of bread, then roll them in it, and fry them quick and 
brown; fome with the crumbs ofbread, andfornewithout. Take 
them out of the pan, and fet them before the fire, then have 
ready a quart of chefnuts fhelled and fidnned, fry them in the 
butter ; when they are enough take them up, pour the fat out of 
the pan, fhake a little flour all over the pan, and rub a piece of 
butter as big as a hen’s egg all over the pan with your fpoon, 
till it is melted and thick; then put in the oyfter-liquor, three 
or four blades of mace, ftir it round, put in a few piftachonuts 
Ihelled, let them boil, then put in the chefnuts, and half a pint 
of white wine, have ready the yolks of two eggs beat up with 
four fpoonfuls of cream; ftir all well together, when it is thick 
and fine, lay the oyfters in the difli, and pour the ragoo over 
them. Garnifti with chefnuts and lemon. 
You may ragoo mufcles the fame way. You may leave out the 
piftacho nuts, if you don’t like them 3 but they give the fauce a 
iine flavour. 
To ragoo endive. 
TAKE fome fine white endive, three heads, lay them in fait 
and water two or three hours, take a hundred of afparagus, cut 
off the green heads, chop the reft as far as is tender final],, lay 
it in fait and water, take a bunch of celery, wifli it andfcrape 
k clean, cut it in pieces about three inches long, put it into a 
faueepan, with a pint of water, three or four blades of mace, 
fome whole pepper tied in a rag, let it flew till it is quite ten¬ 
der ; then put in the afparagus, {hake the faucepan, let itfitn- 
suer till the grafs is enough. Take the endive out of the water, 
drain it, leave one large head whole, the other leaf by leaf, put 
it into a ftew-pan, put to it a pint of white wine; cover the 
pan dole, let it boil till the endive is juft enough, then put in a 
quarter 
