COOKERY FOR SPORTSMEN". 287 



butter, and dissolved in a cupful of tepid water, is 

 an excellent equivalent. 



Oyster Stew. 



The American oyster, to the thoughtful mind, pre- 

 sents itself almost as an object of veneration, and 

 would among barbarous nations have altars raised 

 to its honor ; to the practical mind it is a mine ot 

 luxury, a very Golconda of epicurean wealth ; raw 

 broiled, baked, roasted, fried, stewed, or scolloped, 

 it is the tit-bit of perfection, and in every mode may 

 be varied extensively ; it takes all flavors, and is 

 delicious without any ; it is improved by all sauces, 

 and needs none. It accords with every other dish, 

 or makes a dinner alone. The subject has never 

 been half explored, much less exhausted. 



A stew may be made with crackers or flour, with 

 celery, cheese, or milk, and with or without sauces; 

 but in every instance the juice must be separated 

 from the oysters and well cooked before the latter 

 are added, or they will be over-done, shrivelled, and 

 ruined. The simplest mode is to put some pepper, 

 salt, and butter in the juice, boil it five minutes, add 

 the oysters, and cook for one minute longer. 



Or you may add to the juice crackers pounded 

 fine and rolled in butter, and some celery chopped 

 fine, or a little cheese and Worcestershire or Har- 

 vey sauce ; or you may put a table-spoonful of flour 

 and as much butter in a cup, and having rubbed 

 them together and added a little of the warm juice, 

 may mix this slowly with the rest. This must 



