CHAPTER XV. 



HOW TO COOK AND EAT OYSTERS. 



HOW AND WHEN TO EAT AN OYSTER NAMES OF WINES BEST 

 SUITED TO ENHANCE THE TASTE OF THE OYSTER -SPIRITS 

 SUITABLE AND AVOIDABLE FOR SAME PURPOSE AN ODD WAY 

 OF COOKING AN OYSTER CHINESE MODE OF COOKING OYSTERS 

 THE ANCIENTS AND THEIR WAYS OF PROCEDURE OYSTER 

 SOUP POTAGE A LA POISSONNIERE OYSTER MOUTH SOUP 

 WHITE OYSTER SAUCE BROWN OYSTER SAUCE OYSTER ATLETS 

 CURRIED OYSTERS TO STEW OYSTERS AMERICAN BOX STEW 

 DUTCH OYSTERS TO FRY OYSTERS GRILLED OYSTERS 

 OYSTERS ROASTED OYSTER SAUSAGES, &C., &C. 



" And the recipes and different modes of dressing 

 I am prepared to teach the world for nothing, 

 If men are only wise enough to learn." 



Athenseus, Deipnos, Book 3, c. 69. 



Let us royster with the oyster in the shorter days and moister, 



That are brought by brown September, with its roguish final R ; 



For breakfast or for supper, on the under shell or upper, 



Of dishes he's the daisy, and of shell-fish he's the star. 



We try him as they fry him, and even as they pie him ; 



We're partial to him luscious in a roast ; 



We boil and broil him, we vinegar-and-oil-him, 



And O he is delicious stewed with toast. 



