OYSTERS. 545 
a long swig, and set it down half-empty. ‘‘ You’d ha’ made 
an oncommon fine Oyster, Sammy, if you’d been born in that 
station of life.” 
For “ Oysters roasted in the shell”: ‘‘ Wash the shells very 
carefully with a brush; then put them (unopened) in a wire 
broiler, over glowing coals, the round side of each shell down 
so as to hold the juice; cook them quickly, turning them once, 
or twice, until the shells open; or, they may be thus cooked 
in a hot oven. When they are done remove the upper half of 
each shell, and season quickly with salt, pepper, and a tiny piece 
of butter (adding lemon-juice if liked); serve the Oysters while 
they are very hot.” The true Oyster flavour is delightfully 
developed by preparing them in this way. For Oyster pie : 
“Line a pie-dish with puff paste, and fill it with slices of stale 
bread; butter the paste that covers the edge of the dish, lay 
a cover of puff paste over the pie, then press the edges very 
lightly together, trim them, and bake quickly in a hot oven. 
Meanwhile drain the liquor from one quart of Oysters, and chop 
them fine with a sharp, thin-bladed knife ; blend a teaspoonful 
of corn starch in a very little milk; pour over it one half-pint 
of boiling milk, or cream, and put it over the fire in a saucepan ; 
stir till it thickens, then add one ounce of butter; when the 
butter has been well mixed in, season the chopped Oysters with 
salt, and pepper; stir them into the thickened milk, and let it 
Simmer (stirring all the time) for five minutes, and then take 
it from off the fire. When the bread-pie is baked remove it 
from the oven, and while it is still hot careiully take off the 
upper crust, withdraw the bread, and fill the dish with the 
thickened cream, or milk, and chopped Oysters; replace the 
crust ; put the pie again in the oven till it is thoroughly hot ; 
and then serve.” Dr. Kitchener, in his Cook’s Oracle, 1821, 
has commended ‘Oysters dried and powdered, this being done 
by mixing three dozen natives with seven ounces of dried 
flour, into a paste which is to be dried and powdered to six 
ounces. This powder, if made with plump juicy natives, will 
abound with the flavour of the fish: and if closely corked, 
and kept in a dry place, it will remain good. Sprinkled on 
bread and butter it makes an excellent sandwich, and is 
especially worthy the notice of country housekeepers.” Oyster- 
tea is of good service for nausea of stomach (not surfeited 
with indigestible food), and it will often be retained by a 
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