OYSTERS.
The man had sure a palate cover’d o’er
With brass or steel, that on the rocky shore
First broke the oozy oyster’s pearly coat,
And risk’d the living morsel down his throat.
Gay.
Common people are indifferent about the manner of opening oysters, and the time of eating them, after they are opened. Nothing, however, is more important in the enlightened eyes of the experienced oyster-eater. Those who wish to enjoy this delicious restorative in its utmost perfection must eat it the moment it is opened, with its own gravy in the under shell. If not eaten while absolutely alive, its flavor and spirit are lost.
FRIED OYSTERS.
You shapeless nothing, in a dish!
You, that are but almost a fish!
Cowper.
The largest and finest oysters should be chosen for frying. Simmer them in their own liquor for a couple of minutes; take them out, and lay them on a cloth to drain; beard them, and then flour them, egg and breadcrumb them, put them into boiling fat, and fry them a delicate brown.
A much better way is to beat the yolks of eggs, and mix with the grated bread, a small quantity of beaten nutmeg and mace, and a little salt. Having stirred this batter well, dip your oysters into it, and fry them in lard, till they are a light brown color. Take care not to do them too much. Serve them up hot. For grated bread, some substitute crackers pounded to a powder, and mixed with yolk of egg and spice.
STEWED OYSTERS.
By nerves about our palate placed,
She likewise judges of the taste.
Who would ask for her opinion
Between an oyster and an onion?
Donne.