Broil them on a gridiron as before, then take them out of the shells into a dish, and chuse out the fairest, then have a sheet of white paper made like a dripping pan, set it on the gridiron, and run it over with clarified butter, lay on some sage leaves, some fine thin slices of a fat fresh eel, being parboil’d, and some oysters, stew them on the hot embers, and being finely broil’d, serve them on a dish and a plate in the paper they are boil’d in, and put to them beaten butter, juyce of orange, and slices of lemon.