Garnish your Dish with Olives and Capers, and Samphire; thus you may do
with any cold meat between two Dishes.


112. _To make a Fricasie of Oysters._

Take a quart of Oysters and put them into a frying pan with some white
Wine and their own Liquor, a little Salt, and some whole Spice, and two
or three Bay Leaves, when you think they be enough, lay them in a dish
well warmed, then add to their Liquor two Anchovies, some Butter, and
the yolks of four Eggs; Garnish your Dish with Barberries.


113. _To make a Fricasie of Eels._

Take a midling sort of Eels, scour them well, and cut off the heads and
throw them away, then gut them, and cut them in pieces, then put them
into a frying pan with so much white Wine and water as will cover them,
then put in whole Spice, a bundle of sweet herbs and a little Salt, let
them boil, and when they be very tender, take them up and lay them into
a warm Dish, then add to their Liquor two Anchovies, some Butter and
the yolks of Eggs, and pour over them:

Thus you may make Fricasies of Cockles or of Shrimps, or Prawns.

Garnish your Dish with Limon and Barberries.


114. _To make an Eel-Pie._