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Classic
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page 91
pint of white wine, and a quarter of a pint of water; cover it close, and let it
simmer softly for five or six minutes; then squeeze in the juice of a lemon; put
in a few oysters and the liquor, strained; a piece of butter as big as an egg
rolled in flour, and a blade or two of mace; cover it close, and let it stew
softly, shaking the pan often. When it is enough, take out the sweet herbs and
onion, and dish it up; pour the sauce over it. Garnish with lemon.
To stew Eels.
Stew, gut, and wash them very clean in six or eight waters, to wash away all the
sand; then cut them in pieces about as long as your finger; put just water
enough in the pan for sauce, with an onion stuck with cloves, a little bundle of
sweet herbs, a blade of mace, and some whole pepper in a thick muslin rag, cover
the pan, and let them stew very softly.
Look at them now and then; put in a little red wine, the juice of half a lemon,
and a piece of butter rolled in flour. When you find they are quite tender and
well done, take out the onion, spice, and sweet herbs. Put in salt enough to
season them, and dish them up with the sauce.
To stew Oysters or Muscles.
Plump them in their own liquor; then having drained off the liquor, wash them
clear in fair water. Set the liquor drained
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