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Classic
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page 92
from the oysters, or as much as is necessary (with the addition of an equal
quantity of water and white wine, a little whole pepper, and a blade of mace,)
over the fire, and boil it well. Then put in the oysters, and let them just boil
up, and thicken with a piece of butter and flour: some will add the yolk of an
egg. Serve them up with sippets and the liquor, and garnish the dish with grated
bread or sliced lemon.
To stew Spinach and Eggs.
Pick and wash your spinach very clean, put it into a sauce pan without water,
throw in a little salt, cover it close, and shake the pan often; when it is just
tender, and whilst it is green, put it into a sieve to drain, and lay it in your
dish. In the mean time have a stew-pan of water boiling, break as many eggs in
separate cups as you would poach. When the water boils, put in the eggs; have an
egg-slice ready to take them out with, lay them on the spinach, and garnish the
dish with orange cut in quarters, and send up melted butter in a cup.
To stew Parsnips.
Scrape them clean from the dirt, boil them tender, cut them into slices, put
them into a sauce-pan, with cream enough for sauce, a piece of butter rolled in
flour, a little salt, and shake the sauce-pan often. When the
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