The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster.

Oysters stewed the best way.

Take a pottle or three pints of large great Oysters, parboil them in their own Liquor, then wash them in warm Water, wipe them dry, and pull away the Fins; flower them, and fry them in clarified But∣ter very white: then take them up and put them into a large Dish with White-wine, a little Vinegar, five ounces of sweet But∣ter, some grated Nutmeg, large Mace, Salt, and three or four slices of an Orange; stew them but a little while, and dish them up on Sippets, pouring on the Sauce, and running it over with beaten Butter, gar∣nishing it with sliced Orange or Lemon.