Put oysters into scollop-shells, and place them on a gridiron over a clear fire. Stew them till they are enough, and then fill the shells with crumbs of bread. This done, set them before the fire, and baste them with butter. Keep them turning till they are all over of a fine brown.

How To Make Oyster-Sauce

Put half a pint of large oysters into a saucepan with their own liquor, twelve whole pepper-corns, and two or three blades of mace. Let them sim mer over a slow fire till the oysters are fine and plump. Then take them out with a fork from the liquor, and let it boil five or six minutes. Then strain the liquor and wash the saucepan. Afterwards put the oysters and liquor into the saucepan again, with half a pint of gravy, and half a pound of butter roll'd in flour. Add to these a spoonful or two of white wine. Keep them stirring till the butter is melted, and the liquor boils.