HOW TO COOK AND EAT OYSTERS. 283 



as ostrecB crudes, obviously raw oysters ; but the others he 

 mentions in connection with the dish that held them, the 

 patina ostrearum, which was a warm dish, prepared from 

 oysters : for patina does not signify the dish only in which 

 the meats were served, but a covered bowl in which they 

 were cooked, as well as placed on the table. (<:) 



A peculiar kind of bread was eaten with oysters, called 

 by Pliny pant's ostrearius, but in what its peculiarity con- 

 sisted we are nowhere told. 



Apicius gives the following receipts for cooking 

 oysters: (i). "Pepper, lovage, (d] the yolk of an egg, 

 vinegar, liquor from oysters, oil and wine ; you may add 

 honey if you like." (e). (2). " Oysters seasoned with 

 cummin, pepper, lovage, parsley, dry mint, malobathrum 

 leaves, cummin in greater proportion, honey, vinegar, and 

 oyster liquor." 



Oysters may be eaten in various ways, either cooked 

 or raw : 



" The pepper-box, the cruet, wait, 



To give a relish to the taste ; 

 The mouth is watering for the bait 

 Within the pearly cloisters cased. 



" Take off the beard, as quick as thought, 



The pointed knife divides the flesh ; 

 What plates are laden ! Loads are brought, 

 And eaten raw, and cold, and fresh." (/) 



(c) " Silver-shell ; or The Adventures of an Oyster," p. 97. 

 (d) Lovage (ligusticum) is an umbelliferous plant of strong aromatic 

 flavour ; it is the Ligusticum levisticum of Linnaeus. A species, the 

 Ligusticum Scoticum, is found in Scotland, Ireland, and the north of 

 England. 



(e) De Opsoniis, 9, cap. 6. In Ostreis. 

 (/) Hone's "Every Day Book," vol. 2, p. 1071. 



