This keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the Early English Books Online Text Creation Partnership. Searching, reading, printing, or downloading EEBO-TCP texts is reserved for the authorized users of these project partner institutions. Permission must be granted for subsequent distribution, in print or electronically, of this text, in whole or in part. Please contact project staff at eebotcp-info@umich.edu for further information or permissions.
Wash your Rabbet, and dry it well, then take half a pint of Oysters, wash them, and wipe them clean one by one, and put them into the Rabbet's belly, a cou∣ple of Onions shred, whole Pepper, large Mace, 2 or 3 sprigs of Thyme, sow up the belly; and for the sauce, as usual, the Liver and Parsly; and a hard Egg, shred them together, and beat some butter thick; put into the Dish, and serve it.