2Q4 OYSTERS, AND ALL ABOUT THEM, 



and place the shell on the gridiron again fora few minutes, 

 taking care not to let them boil up." (e) 



" Oysters Broiled the Dutch way. Take two quarts of large 

 oysters, open and parboil them in their own liquor ; strain 

 them, and then put them into a pipkin, with some mace, 

 butter, and slices of onion ; stew them, and after that place 

 the shells on a gridiron, and put two or three oysters into 

 a shell ; let them broil or stew in their own liquor, and so 

 setting them on plates, fill them with well beaten butter, and 

 serve them up." (_/") 



" To Roast Oysters ^zo6/ Place the oysters unopened 

 between the bars of a fire, or in a charcoal stove. They 

 require about six or eight minutes time." (g) 



11 Oysters Roasted. Take large oysters and spit them 

 upon little long sticks, and tie them to the spit, lay them 

 down to the fire, and when they are dry, baste them with 

 claret wine ; put into the pan two anchovies, and two or 

 three bay leaves ; when you think they are sufficiently done, 

 baste them with butter, and dredge them, and take a little 

 of the liquor out of the pan, and some butter, and beat it 

 in a porringer, and pour over them." 



" Oysters Roasted, American recipe. Wash the shells 

 perfectly clean, wipe them dry, and lay them on a gridiron, 

 the largest side to the fire ; set it over a bright bed of 

 coals ; when the shells open wide, and the oysters look 

 white, they are done ; fold a napkin on a large dish or 

 tray, lay the oysters on it in their shells, taking care not to 

 lose the juice ; serve hot. 



(e) " La Cuisiniere de la Campagne." 



(/) " The Family Dictionary," by William Salmon ; 1710. 



() " The English Cookery Book." 



(h) " The Family Dictionary." 



