Take a barrell of oysters and in opening them save all the liquor
with them put a quart of white wine and a little mace a whole onion
and 5 anchovise set them over a gentle fire and let them stew till
you conceive them ready then take the yolkes of 16 eggs well beaten
together and so put them into your oysters stiring it constantly to
keep your eggs from curdling and when you find them enough stew’d take
it off the fire puting into it half a pound of sweet butter and rub the
bottom of your dish with garlicke or shellot and serve them up with
sipputs round the sides of your dish.