58 THE OYSTER. 



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and lobsters, and mixed pickles, and other foreigners into 

 the carfe on such an occasion. 



The mention of these various dishes of dressed oysters, 

 reminds me of my promise at starting, to give some di- 

 rections as to the proper mode of cooking them. So to 

 begin : — 



1. The Fried Oyster. — It is the most common one, and is friec 

 in its own shell ; but as it frequently takes the taste of lime ^ 

 when just fried, it is better to make use of another shell, or £ 

 porcelain one. The beard is taken off, the oyster loosenec 

 fi'om its shell, and with the liquor it still contains is put int( 

 the vessel prepared for it, with some good butter, some Parme 

 san cheese, and pepper, and thus it is put into the oven, or oi ^ 

 the gridiron, and when it has turned a httle brown some lemon ^ 

 juice is poured on it, after which it maybe served up. Havinj 

 no Parmesan, good dry Cheshire, or even bread crumbs, ar 

 desirable. The largest and finest oysters should be chosen fo 

 this purpose ; and many persons fry oysters by simply allowin 

 them to simmer in their own shells for a couple of minute; 

 when they take them out and lay them on a cloth to drah 

 beard them, and then flour them, put them into boiling fat, an 

 fry them to a delicate brown. 



2. The Oyster roasted in its own shell. — Open the oyster carr 

 fully, so as not to lose any of its own liquor, add a little buttf 

 and pepper, according to taste, place it upon a gridiro 

 over a fierce clear fire, and serve up " hot and hot " in quic 

 succession. Bachelors may manage to dress oysters in th: 

 way by placing them betwen the bars of the grate till done, an 

 adding the butter and pepper as they eat them. 



3. Stewed Oysters. — Open the oysters, and put their liquor i 

 a stew-pan with a little beaten mace ; thicken it with flou 

 and butter ; boil it three or four minutes ; put in a spoonfi 

 of cream ; put in the oysters, and shake them round in tl: 

 pan, but do not let them boil. Serve them in a small deep disl 

 or if for one person only in a soup-plate. 



