THE OYSTEE. 67 



bage has been cooked with a little Rhenish wine, Chablis, or 

 Champagne, some good butter is melted, in which the oysters 

 are put with their beards and Hquor, and having been fried a 

 Kttle with the butter, they are put with the cabbage and 

 and cooked again together, and then served up with the larks. 

 15. — Fried Hind Legs of Frogs with Oysters. — The hind legs 

 of frogs are fried in the usual manner ; when they are nearly 

 done, some oysters with Parmesan cheese and a little pepper 

 are added to them, and when done they are served up. This 

 dish is undeniable, and is as much relished abroad as whitebait 

 with us. 



In closing this chapter, let me remind all cooks that 

 the success in preparing the above-mentioned dishes 

 depends on the goodness and freshness of the oysters 

 used for this purpose. Yery erroneous is the opinion 

 that oysters which are not fresh are yet good enough to 

 be fried and to be used for sauces. The greatest deli- 

 cacy is a fi^sh oyster, but a stale one is a source of the 

 greatest disgust, and only fit to regale the ghost of that 

 Royal George who, when living, never relished a raw 

 oyster unless the shell was self-opened on the dish. 



