Mix thoroughly and then pour on a platter and set aside to chill. Now scrub clean one dozen deep shells. Fill with the prepared mixture and then brush with beaten egg and cover with fine crumbs. Fry until golden brown in hot fat.
The oyster is one of our most democratic luxuries; it is in very high favor in our most luxurious restaurants, and yet it is held in equal esteem in our most moderate-priced lunch rooms. Oysters are sold both in and out of the shell, fresh and canned, and they may be eaten and cooked in almost every conceivable way.
Among the best known varieties are blue point, Buzzard Bays, Cape Cods, Lynnhavens, Maurice Rivers, Rockaways, saddle rocks, sea tags, Shrewsberrys and coruits and Oak Creeks. Many of these titles have really lost their real significance by trade misuses. Blue points, for example, is often, though incorrectly, applied to all small oysters, irrespective of their source.
The oyster season opens in September and continues on until May. Three sizes are usually recognized by the trade—half shells, the smallest culls, the medium size and the box, which is the largest. True oyster lovers really prefer the large Lynnhavens and others on the deep shell.
The epicure delights in eating raw oysters; and while this satisfies his appetite, it is also understood that the raw oyster virtually is assimilated without taxing the digestion.
Oysters may be found in almost all parts of the civilized world, each locality having its own special species.
It is a universal custom to omit the oyster from the bill of fare during the months of May, June, July and August. We have in their places the salt oyster and the clam.
Oysters may be served on either the deep or flat shell, on a bed of finely crushed ice with a slice of lemon, Worcestershire sauce, catsup, horseradish or tabasco sauce. Nice crisp celery and toasted crackers generally accompany raw oysters. Do not, under any circumstances, cover the oyster with ice. Oysters may be made into cocktails or may be frozen.