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of clarified butter, till they look of a fine yellow, take care they are not burnt black: When they are so done, lay them before the fire to drain; pour the butter they were fry'd in from the gravy, and put to the gravy three anchovies, a little strong beef broth, a little oyster liquor and oysters, with a quarter of a pint of claret; let your oysters stew thus till they are enough, then shake in five or six ounces of butter; rub the pan first with shallot, put in the yolks of three eggs, and take care to stir or shake it constantly, for fear of curdling; just before you pour it out, squeeze in the juice of a lemon, and pour it over the collops: You must have forc'd meat balls and mushrooms and some fry'd cysters, with diced lemon for garnish
To make Lobster Pies.
When your lobsters are boiled, take them clean out of the shells, dice the tails and claws thin, season them with pepper, and a little mace and nutmeg beat fine; take the bodies with some oysters shred, mix it up with a little onion fine shred, a little parsley fine shred, and grated bread, and season it as the rest; then take the yolks of raw eggs, to roll it up in balls; lay all into the pye, with butter at top and bottom of the dish; when it comes out of the oven, pour in a sauce of strong gravy, oyster liquor, and white wine, thickened with the yolk of an egg; 'Tis to eat hot.
To pot Neat's Tongue, a better way than drying them.
Pickle them red as you do to dry; and when you think them salt enough to dry, boil them very tender; take them up and peel them, and rub them with pepper, cloves, and mace all over; then turn them round into a pot to bake; lay them in single pots on their side; you must cut off the root as well as the skin, and cover them with butter; bake them with brown bread: when they come cut of the oven, pour out the gravy, and let the same butter serve,
