HOW TO COOK AND EAT OYSTERS. 29 1 



lemon ; wet sippets in the stewed liquor and lay them 

 upon a plate, lay your oysters on them, the best side 

 upwards, and crumble the yolks of two or three hard- 

 boiled eggs over them, so pour on your sauce. Garnish 

 with lemon and barberries." (w) 



11 Oysters stewed with Milk. Take a pint of fine Ameri- 

 can oysters, put them with their own liquor and a gill of 

 milk into a stew-pan, and, if liked, a blade of mace ; set 

 it over the fire, take off any scum which may rise ; when 

 they are plump and white, turn them into a deep plate ; 

 add a little butter and pepper to taste. Serve crackers and 

 dressed celery with them." (x) 



" To stew Oysters the French way. Parboil a quart of 

 oysters in their own liquor, wash them in warm water, 

 beard them, and put them into a pipkin with a little of 

 their own liquor, white wine, salt, pepper, and a whole 

 onion, and let them stew till they are done enough ; then 

 put them, liquor and all, into a frying-pan, and fry them a 

 little ; then put in a lump of fresh butter, and fry a little 

 longer ; then take the yolks of four eggs dissolved in 

 vinegar, with minced parsley and grated nutmeg, put these 

 into the frying-pan to the oysters, shake them, let them 

 have a walm (sic) or two, and serve them." (y] 



" Dutch Oysters. Roll rock oysters in yolk of egg, then 

 dip them in grated bread-crumbs and white pepper, one 

 by one, and fry them in butter. Serve them with melted 

 butter in a sauce tureen." (2) 



(w) "The Lady's Companion," 1753, vol. 2, p. 154. 

 (x) Mrs. Crowen's " American Lady's Cookery Book." 



(y) " The Lady's Companion," 1753, vol. i, p. 164. 

 (2) "The English Cookery Book," ed. by J. H. Walsh. 



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