Stewed Oysters
By nerves about our palate placed,
She likewise judges of the taste.
Who would ask for her opinion
Between an oyster and an onion?
Donne.
Stew with a quart of oysters, and their liquor strained, a glass of white wine, one anchovy bruised, seasoned with white pepper, salt, a little mace, and a bunch of sweet herbs; let all stew gently an hour, or three quarters. Pick out the bunch of herbs, and add a quarter pound of fresh butter kneaded in a large tablespoonful of flour, and stew them ten or twelve minutes.
Serve them garnished with bread sippets and cut lemon. They may be stewed simply in their own liquor, seasoned with salt, pepper, and grated nutmeg, and thickened with cream, flour, and butter.