OSTREAD^. OYSTER. 85 



" Tate off the beard, — as quick as thought, 

 The pointed knife divides the flesh ; 

 What plates are laden ! Loads are brought, 

 Are eaten raw, and cold, and fresh." * 



The oddest way of cooking an oyster, of which we 

 have any mention, is that recorded by Evelyn^f who, in 

 the year 1672, saw Richardson, " the famous fire-eater," 

 perform wondrous feats, one of which was^ "taking a 

 live coal on his tongue, he put on it a raw oyster; the 

 coal was blown on with bellows, till it flam'd and sparkl'd 

 in his mouth, and so remain'd till the oyster gaped, and 

 was quite boil'd." Who ate the oyster thus cooked, we 

 are not informed. 



"Oyster Soup. — Take 50 oysters ; blanch them, but 

 do not let them boil ; strain them through a sieve, and 

 save the liquor. Put J lb. of butter into a stewpan ; 

 when it is melted, add 6 oz. of flour ; stir it over the 

 fire for a few minutes, add the liquor from the oysters, 

 2 quarts of veal stock, 1 quart of new milk ; season 

 with salt, peppercorns, a little cayenne pepper, a blade 

 of mace, Harvey's sauce, and essence of anchovy, a table- 

 spoonful each; strain it through a tammy, let it boil 

 ten minutes; put the oysters into the tureen, with a 

 gill of cream, and pour the boiling soup upon them."t 



Gowe7' Recipe for Oyster Soup. — Boil 4 sheep's feet 

 in 2 quarts of water, till reduced to 1 quart; it will 

 then be a stiff jelly ; put in it, while boiling, a small 

 blade of mace ; take oflf the fat, and thicken it with 

 li tablespoonful of ground rice; add from 20 to 50 

 oysters ; boil it till thick enough, and add a teacupful 

 of cream. 



* Hone's ' Everyday Book,' vol. ii. p. 1071. 



•)■ ' Memoirs,' vol. i. p. 438. J Mui-ray's ' Modern Cookery.' 



