The Accomplisht Cook, Robert May 1685

Take two quarts of great Oysters being parboil’d in their own liquor, and washed in warm water, bread them, dry them, and flour them, fry them in clarified butter crisp and white,  then have butter’d prawns or shrimps, butter’d with cream and sweet butter, lay them in the bottom of a clean dish,  and lay the fryed oysters round about them, run them over with beaten butter, juyce of oranges, bay-leaves stuck round the Oysters, and slices of oranges or lemons.