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Classic
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page 22
and they will fatten. The water should be pretty salt.
To stew Oysters.
Open and separate the liquor from them, then wash them from the grit; strain the
liquor, and put with the oysters a bit of mace and lemon-peel, and a few white
peppers. Simmer them very gently, and put some cream, and a little flour and
butter.
Serve with sippets.
Boiled Oysters
Eat well. Let the shells be nicely cleaned first; and serve in them, to eat with
cold butter.
To scallop Oysters.
Put them with crumbs of bread, pepper, salt, nutmeg, and a bit of butter, into
scallop-shells or saucers, and bake before the fire in a Dutch oven.
Fried Oysters, to garnish boiled Fish.
Make a batter of flour, milk, and eggs, season it a very little, dip the oysters
into it, and fry them a fine yellow-brown. A little nutmeg should be put into
the seasoning, and a few crumbs of bread into the flour.
Oyster Sauce.
See SAUCES.
Oyster Loaves.
Open them, and save the liquor; wash them in it then strain it through a sieve,
and put a little of it into a tosser with a bit of butter and flour, white
pepper, a scrape of nutmeg, and a little cream. Stew them, and cut in dice; put
them into rolls sold for the purpose.
Oyster Patties.
See PATTIES.
To pickle Oysters. Wash four dozen of the largest oysters you can get in their
own liquor, wipe them dry, strain the liquor off, adding to it a desert-spoonful
of pepper, two blades of mace, a table-spoonful of salt, if the liquor be not
very salt, three of white wine and four of vinegar.--
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