Blade or two of Mace, a little Pepper whole, and a little Salt; when it
is boiled enough, take the Oysters out of the belly, and put them into a
Dish, then take some Butter, and some of the Liquor it was boiled in,
and two Anchoves with the yolks of Eggs well beaten, heat these together
over the fire, and then put your Oysters into it, then garnish your Dish
with Limon sliced thin, and some of the Oysters, also some pickled
Barberries and raw Parsley, then lay your Capon or Hen in the middle of
it, and pour the sauce upon the Breast of it, then lay on sliced Limon
and serve it in.


24. _To make an Olio._

First lay in your Dish a Fricasy made of a Calves-head, with Oisters and
Anchovies in it, then lay Marrow-bones round the Dish, within them lay
Pigeons boiled round the Dish, and thin slices of Bacon, lay in the
middle upon your Fricasy a powdred Goose boiled, then lay some
sweet-breads of Veal fryed, and balls of Sawsage-meat here and there,
with some Scotch Collops of Veal or of Mutton: Garnish your Dish with
Limon or Orange and some toasts for the Marrow so serve it in.


25. _To make Cracknels._

Take half a Pound of fine Flower, and as much fine Sugar, a few
Coriander seeds bruised, and some Butter rubbed into the Flower, wet it
with Eggs, Rosewater and Cream, make it into a Paste, and rowl it in
thin Cakes, then prick them and bake them; then wash them over with Egg
and a little Rosewater, then dry them again in the Oven to make them
crisp.