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Miss Caldwell's book, 1757-1790
Page 49
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(49) and let them Stew till they are enough then beat up the Yolks of three Eggs and as you take it of the fire Stir in your Eggs and keep Tossing of it till it thickens and Serve it up with or Without the Eells. An Oyster Soop Boil some Pease very tender and pulp them through a Hair Sieve take a quart of Oysters and Wash them in their own Liquor and then Strain it and Scald your Oysters in it, then fry them a little and put them in a Stew pan with their Liquor a bunch of sweet Herbs, some Whole pepper, two or three shallads and some butter, and when it is near done throw in some Capers. so dish it up and
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(49) and let them Stew till they are enough then beat up the Yolks of three Eggs and as you take it of the fire Stir in your Eggs and keep Tossing of it till it thickens and Serve it up with or Without the Eells. An Oyster Soop Boil some Pease very tender and pulp them through a Hair Sieve take a quart of Oysters and Wash them in their own Liquor and then Strain it and Scald your Oysters in it, then fry them a little and put them in a Stew pan with their Liquor a bunch of sweet Herbs, some Whole pepper, two or three shallads and some butter, and when it is near done throw in some Capers. so dish it up and
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