preserve them for the future, it is to be hoped that in a few yeai-s they will be more plentiful. Oysters are universally liked, and besides being delicious, are considered wholesome and nourishing for delicate and consumptive persons. When cooked, they appear more frequently as components of other dishes than by themselves, and when served thus, preserved oysters, which may be obtained of any grocer, will be found an economical and excellent substitute for the fresh fish, though not quite equal to it. According to law, oysters come into season on the 4th of August, and go out at the beginning of May, which justifies the old saying that they are to lie eaten whenever there is the letter R in the month. There are several kinds, each large town having its favourite oyster-bank, but "Natives" are generally considered the best. Oysters cannot be too fresh, and when eaten raw, should bo swallowed as soon as they are opened, as exposure to the air spoUs their flavour {see Oysters, Eating of). They may be preserved alive for some days, but their quality gradually deteriorates. It is said that if a cupful of hot milk is taken by delicate persons immediately after partaking of oysters, it will greatly assist their digestion. Excellent oysters have lately been imported to England from America. Oysters (au Gratin). — Put six ounces of macaroni into a stewpan with thi-ee pints of boiling water. Season with a pinch of salt and two pinches of pepper, and simmer for twenty minutes. Drain the macaroni, and put it back into the saucepan with half a pint of good gi'avy, and let it stew until the macaroni is tender and the gravy absorbed. Turn it out, chop it small, and put it again into the ste\vpan vnih. a dozen or more of oysters, cut into small pieces, two ounces of grated Pannesan, one ounce of butter, a pinch of cayenne, and as much milk or gi-avj' as will moisten it. Shake the saucepan over the fire until the cheese is melted, then pile the macaroni high in a dish, sprinkle over it an ounce of grated Parmesan and a dessert- spoonful of browned bread-crumbs, pour over half an ounce of clarified butter✪ Oysters (au Gratin), and brown the mixtiure in a gentle oven, or before the fire. Serve very hot. Time, altogether, two hours. Probable cost, 2s. 6d. Sufficient for five or six persons. Oysters, Baked. — IMix three table-spoon- fuls of fiinely-grated bread-crumbs with half a salt-spoonful of salt, a salt-spoonful of white pepper, and a quarter of a nutmeg, grated. Beard a dozen oysters, dip them in beaten egg, roU them in the seasoned crumbs, put each one in its lower shell, and lay a small piece of butter✪ Oysters, Baked upon it. Place the oysters in the oven, or before the fire for a few minutes, until they are quite hot. Before serving, squeeze a little lemon- juice upon them. Probable cost of oysters. Is. 6d. to 3s. per dozen. Sufficient for one or two persons. Oysters, Beef Steak Pie with {see Beef Steak Pie with Oysters). Oysters, Boiled. — Wash the shells care- fully ; throw them into a saucepan of boOing water, and let them boil quickly for three or OYS (492) OYS four minutes, then take them up, and serve them in the shells, with melted butter in a tureen. Probable cost, Is. 6d. to 3s. per dozen. ✪ Oysters, Boiled

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

preserve them for the future, it is to be hoped that in a few yeai-s they will be more plentiful. Oysters are universally liked, and besides being delicious, are considered wholesome and nourishing for delicate and consumptive persons. When cooked, they appear more frequently as components of other dishes than by themselves, and when served thus, preserved oysters, which may be obtained of any grocer, will be found an economical and excellent substitute for the fresh fish, though not quite equal to it. According to law, oysters come into season on the 4th of August, and go out at the beginning of May, which justifies the old saying that they are to lie eaten whenever there is the letter R in the month. There are several kinds, each large town having its favourite oyster-bank, but "Natives" are generally considered the best. Oysters cannot be too fresh, and when eaten raw, should bo swallowed as soon as they are opened, as exposure to the air spoUs their flavour {see Oysters, Eating of). They may be preserved alive for some days, but their quality gradually deteriorates. It is said that if a cupful of hot milk is taken by delicate persons immediately after partaking of oysters, it will greatly assist their digestion. Excellent oysters have lately been imported to England from America. Oysters (au Gratin). — Put six ounces of macaroni into a stewpan with thi-ee pints of boiling water. Season with a pinch of salt and two pinches of pepper, and simmer for twenty minutes. Drain the macaroni, and put it back into the saucepan with half a pint of good gi'avy, and let it stew until the macaroni is tender and the gravy absorbed. Turn it out, chop it small, and put it again into the ste\vpan vnih. a dozen or more of oysters, cut into small pieces, two ounces of grated Pannesan, one ounce of butter, a pinch of cayenne, and as much milk or gi-avj' as will moisten it. Shake the saucepan over the fire until the cheese is melted, then pile the macaroni high in a dish, sprinkle over it an ounce of grated Parmesan and a dessert- spoonful of browned bread-crumbs, pour over half an ounce of clarified butter, and brown the mixtiure in a gentle oven, or before the fire. Serve very hot. Time, altogether, two hours. Probable cost, 2s. 6d. Sufficient for five or six persons. Oysters, Baked. — IMix three table-spoon- fuls of fiinely-grated bread-crumbs with half a salt-spoonful of salt, a salt-spoonful of white pepper, and a quarter of a nutmeg, grated. Beard a dozen oysters, dip them in beaten egg, roU them in the seasoned crumbs, put each one in its lower shell, and lay a small piece of butter upon it. Place the oysters in the oven, or before the fire for a few minutes, until they are quite hot. Before serving, squeeze a little lemon- juice upon them. Probable cost of oysters. Is. 6d. to 3s. per dozen. Sufficient for one or two persons. Oysters, Beef Steak Pie with {see Beef Steak Pie with Oysters). Oysters, Boiled. — Wash the shells care- fully ; throw them into a saucepan of boOing water, and let them boil quickly for three or OYS (492) OYS four minutes, then take them up, and serve them in the shells, with melted butter in a tureen. Probable cost, Is. 6d. to 3s. per dozen.

Cassell's dictionary of cookery