Page:Choice collection of cookery receipts (2).pdf/8

 of clarified butter, till they look of a fine yellow, take care they are not burnt black: When they are so done, lay them before the fire to drain; pour the butter they were fry'd in from the gravy, and put to the gravy three anchovies, a little strong beef broth, a little oyster liquor and oysters, with a quarter of a pint of claret; let your oysters stew thus till they are enough, then shake in five or six ounces of butter; rub the pan first with shallot, put in the yolks of three eggs, and take care to stir or shake it constantly, for fear of curdling; just before you pour it out, squeeze in the juice of a lemon, and pour it over the collops: You must have forc'd meat balls and mushrooms and some fry'd cystersoysters [sic], with diced lemon for garnish

When your lobsters are boiled, take them clean out of the shells, dice the tails and claws thin, season them with pepper, and a little mace and nutmeg beat fine; take the bodies with some oysters shred, mix it up with a little onion fine shred, a little parsley fine shred, and grated bread, and season it as the rest; then take the yolks of raw eggs, to roll it up in balls; lay all into the pye, with butter at top and bottom of the dish; when it comes out of the oven, pour in a sauce of strong gravy, oyster liquor, and white wine, thickened with the yolk of an egg; 'Tis to eat hot.

Pickle them red as you do to dry; and when you think them salt enough to dry, boil them very tender; take them up and peel them, and rub them with pepper, cloves, and mace all over; then turn them round into a pot to bake; lay them in single pots on their side; you must cut off the root as well as the skin, and cover them with butter; bake them with brown bread: when they come cut of the oven, pour out the gravy, and let the same butter serve, when