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152 To dress Mushroome Hot or a Friggasie
of mushrums
Take a pint o Clarrot & a blade of Mace 2 or 3 Corns of pepper
bruised a piece of Leamon Pill a little piece of Ginger; thos
Mushrumes being cleane [wipt] out of the pickle sliceing them
Into this Wine in a Saucepan & let them boyle till most of the
Liquor be wasted after, then have Reddy the yolks of 2 Eggs blend
with one Anchovie & the juce of A Leamon & some Nutmeg &
a Little piece of Butter & 6 or 8 Spoonfull of Strong Gravie
& put those Into your Saucepan & shake all those well to
gether over the fire till the sauce be thick but not curdle
rub yourr dish with Sallott the are very good
To Fry Oysters
Take your Sargent Oysters and wash them In their own Liquor
then boyle them up In grated Brean & flower & fry them In sweet
Butter for the Sauce; take the Liquor of the Oysters & some white
wine & A blade of Mace & A Little Leamon pill, & a faggott
of sweet herbs a little pepper & boyle them all together then take
Some butter & draw it thick with An Anchovie then look put all
together with the Oysters & shake them well up & serve them up with
Sippitts put a Little Juce of Leamon Into your Sauce before
It goes Into your pan

152 To dress Mushroome Hot or a Friggasie
of mushrums
Take a pint o Clarrot & a blade of Mace 2 or 3 Corns of pepper
bruised a piece of Leamon Pill a little piece of Ginger; thos
Mushrumes being cleane [wipt] out of the pickle sliceing them
Into this Wine in a Saucepan & let them boyle till most of the
Liquor [bene] after, then have Reddy the yolks of 2 Eggs blend
with one Anchovie & the juce of A Leamon & some Nutmeg &
a Little piece of Butter & 6 or 8 Spoonfull of Strong Gravie
& put those Into your Saucepan & shake all those well to
gether over the fire till the sauce be thick but not curdle
rub yourr dish with Sallott the are very good
To Fry Oysters
Take your Sargent Oysters and wash them In their own Liquor
then boyle them up In grated Brean & flower & fry them In sweet
Butter for the Sauce; take the Liquor of the Oysters & some white
wine & A blade of Mace & A Little Leamon pill, & a faggott
of sweet herbs a little pepper & boyle them all together then take
Some butter & draw it thick with An Anchovie then look put all
together with the Oysters & shake them well up & serve them up with
Sippitts put a Little Juce of Leamon Into your Sauce before
It goes Into your pan