Then make the rest into a Loaf, and bake it, then cut it open, and serve
it in with Cream, Butter and Sugar.


104. _To fry Oysters._

Take of your largest Oysters, wash them and dry them, and beat an Egg or
two very well, and dip them in that, and so fry them, then take their
Liquor, and put an Anchovy to it, and some Butter, and heat them
together over the fire, and having put your fryed Oysters in a Dish,
pour the Sawce over them and serve them in.


105. _To broil Oysters._

Take your largest Oysters, and put them into Scollop Shells, or into the
biggest Oyster shells with their own Liquor, and set them upon a
Gridiron over Charcoals, and when you see they be boiled in the Liquor,
put in some Butter, a few Crums of Bread, and a little Salt, then let
them stand till they are very brown, and serve them to the Table in the
Shells upon a Dish and Pie-Plate.


106. _To rost Oysters._

Take the largest, and spit them upon little long sticks, and tie them to
the Spit, then lay them down to the fire, and when they are dry, bast
them with Claret Wine, and put into your Pan two Anchovies, and two or
three Bay-leaves, when you think they are enough, bast them with Butter,
and dredge them, and take a little of that liquor in the Pan, and some