When oysters are prepared for market, they are sorted according to size. Blue points, or small oysters originally grown in Blue Point, are prized for serving raw in the half shell. This name, however, no longer indicates the place from which the oysters come, but is applied to small oysters in the shell. Large oysters selected for frying may be purchased. Oysters are found at markets either in the shell or with the shell removed.
Since oysters spoil readily, they must be kept cold during transportation. They are now shipped in containers surrounded by ice. Formerly ice was placed in contact with the oysters.
Note the percentage composition of oysters (see Figure 74). With such a large quantity of water, the oyster has little food value. Oysters are prized for their flavor, but make an expensive food. Cooking makes oysters somewhat tough, but it sterilizes them and makes them safer to use. It is considered that oysters properly cooked are easily digested. They should be eaten when very fresh. They spoil quickly and develop poisonous products.
CLEANING OYSTERS.—Drain off the liquor. If the liquor is to be used, strain it through a fine strainer. Place the oysters in a strainer or colander, and wash them. Do not allow oysters to stand in water after washing. Run each oyster through the fingers to remove pieces of shell that may be clinging to it.
OYSTER STEW
1 cupful milk 1 pint oysters 1 tablespoonful butter Salt and pepper
Heat the milk in a double boiler; add the seasonings and butter. Clean the oysters; cook them in a saucepan until they become plump and the edges curl. Add the hot milk and serve at once.
The milk may be thickened with 1 tablespoonful of flour (see recipe for Thin White Sauce).
Serve crackers or bread with Oyster Stew.