288 COOKERY FOR SPORTSMEN. 



all be done before the oysters are added ; and where 

 flour is used, care must be taken to mix it first with 

 a small quantity of fluid, or it will lump. A dry 

 stew, Avhich is preferred by many, is made by cook- 

 ing the oysters, from which the liquor has been care- 

 fully strained, in butter, salt, pepper, and sauce. 



Fried Oysters. 

 Dry each oyster separately on a towel ; dip tbera 

 in the yolk of eggs beaten up, and then in pounded 

 crackers that have been seasoned with salt and 

 pepper ; heat butter or pork drippings in the frying- 

 pan, and cook the oysters over a slow fire, turning 

 them frequently. Do not use too much butter or 

 diippings, but add fresh as required, so as to leave 

 the oysters dry when done. A clean tin pan is the 

 best, and red pepper preferable to black. Lard is 

 detestable for frying anything, and salad oil is per- 

 fection. If black pepper is ever used, it should be 

 purchased whole and ground by hand, as the fine 

 pepper is generally adulterated and flavorless. 



Roasted Oystees. 

 To roast an oyster, it is simply put on the fire till 

 it opens, when the sheU is forced ofi*, and it is eaten 

 from a hot, concave shell, in which butter has been 

 melted with vinegar, salt, and pepper ; or it may be 

 taken out when half done, and cooked in a pan with 

 its own liquor, salt, pepper, and a little butter. 



Bkoiled Oysteks 

 Are prepared as for frying, then dijDped in melted 



