The Compleat Cook, page 39 by Nath. Brook
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t not at all, when it is enough and very tender, take it forth but serve it not till it be throughly cold; when you serve it, put in a saucer or two of Mustard, and Sugar, and two or three Lemons whole in the same dish.
To roast Oysters.
Take the greatest Oysters you can get, and as you open them, put them into a Dish with their own Liquor, then take them out of the Dish, and put them into another, and pour the Liquor to them, but be sure no gravell get amongst them; then set them covered on the fire, and scald them a little in their owne Liquor, and when they are cold, draw eight or ten Lards through each Oyster; season your Lard first with Cloves, Nutmeg beaten very small, Pepper; then take two woodden Lard Spits, and spit your Oysters thereon, then tye them to another spit, and roast them. In the roasting bast them with Anchovy sauce, made with some of the Oyster Liquor, and let them drip into the same dish where the Anchovy sauce is; when they be enough, bread them with the crust of a roul grated on them, and when they be brown, draw them off, then take the sauce wherewith you basted your Oysters, and blow off the fat, then put the same to the Oysters, wring in it the juyce of a Lemon, so serve it.
To make a Sack Posset.
Take a quart of Cream and boyle it very well with Sugar, Mace, and Nutmeg, take half a pint of Sack, and as much Ale, and boyle them well together with some Sugar, then put your Cream into your Bason to your Sacke, then heat a pewter dish very hot, and cover your Bason with it, and set it by the fire side, and let it stand there two or three houres before you eat it.
Another Sack Posset.
Take eight Eggs, yolks and whites, and beat them well together, straine them into a quart of Cream, season them with Nutmeg and Sugar, put to them a pint of Sack, stir them altogether, and put them into your Bason, and set them in the Oven no hotter then for a Custard, let it stand two hours.
To make a Sack Posset without Milk or