HOW TO COOK AND EAT OYSTERS. 293 



" Fried Oysters Ostras Asadas, Spanish recipe. Take 

 the fish out of the shells, and simmer slowly for some 

 minutes in their own liquor. Add salt, pepper, parsley 

 chopped fine, a clove of garlic, some oil or butter, in which 

 fry them gently ; stir in a spoonful of flour, and moisten 

 them with equal quantities of broth and wine. When 

 done, add the juice of a lemon." 



"Fried Oysters; another way. Beat up two or three 

 eggs in a cup, and rasp bread-crumbs on a plate, with 

 sweet herbs powdered, and lemon-peel. Dry the oysters 

 as much as possible, souse them in the egg, and cover 

 them with crumbs. Fry them in plenty of good butter, 

 and serve with lemon-juice, cayenne, and brown bread and 

 butter, cut thin." (d] 



"A Ragout of Oysters. Melt some butter, put in a little 

 flour ; keep it stirring till brown ; wet it with gravy ; put in 

 a crust with the oysters and liquor ; toss it ; season with 







pepper, parsley, and fish broth." 



" A Ragout of Oysters Ostras Guisadas, Spanish recipe. 

 Put the liquor of the oysters into a saucepan, with strong 

 broth, and warm it, salt to your taste ; then add the oysters 

 and a chopped anchovy or two ; let them simmer, but not 

 boil ; serve with chicken, or white meat." 



" Grilled Oysters. Open and detach the largest oysters ; 

 place upon each a small piece of butter, well mixed with 

 finely chopped parsley and spices ; place them on the 

 gridiron, and when they begin to boil, serve them on a 

 dish ; or else detach the oysters from their shells, and let 

 them simmer in their own liquor ; take them out, and let 

 them be placed again over the fire, with a piece of butter, 

 parsley, some pepper, and a little lemon-juice. Put four 

 oysters into each shell (after it has been well cleansed), 



(d) Maitre Jacques. 



