FISH. 167 



up and down in the bread. Fry them in hot lard or clarified 

 butter. When they are of a delicate brown, put them into a 

 warm dish, with pieces of butter between them, and a little 

 fresh lemon-juice. 



Roasted Oysters. 



Just before they are to be served, put them unopened on a 

 gridiron, which place over a moderate fire. When the shell 

 opens, they are cooked. Be careful to keep the liquor in the 

 shells. Serve on coarse trays with napkins. 



Stewed Oysters. 



Wash the oysters from their liquor ; allow the latter to set- 

 tle, then strain it carefully, and add to it some whole pepper, 

 a blade or two of mace, and three cloves, and set it over a 

 moderate fire in a clean block-tin sauce-pan ; mix a little 

 flour into a piece of butter, stir it into the liquor, cover the 

 pan, and when the liquor begins to heat, put the oysters in, 

 and let them simmer very gently about five minutes. Have 

 your dish hot, and covered with slices of bread that have 

 been dried, toasted, and well buttered, and pour the oysters 

 over them. Only rich, juicy oysters will stew to advantage. 



MUSSELS, CLAMS, ETC. 



Mussels, Clams, Escallops, etc. may be cooked in the same 

 variety as the oyster, only they require more care, because 

 there are coarse parts to be removed ; they must be always 

 trimmed of the beard, and tough unwholesome parts. See 

 Soups, Sauces, etc. 



LOBSTERS AND CRABS. 



The best are heavy. They have when fresh an agreeable 

 fresh smell ; the tail of the lobster is stiff, and when pulled 

 springs back ; the claws of the crab will have the same elas- 

 ticity; if stale, they will be flabby, and the eyes will look 



