Fried.—Open the oysters, and put them in a colander for about half an hour. They must be as well drained as possible. Then dip them in egg and roll in bread-crumbs in the following way: Beat one or two, or three, eggs (according to the quantity of oysters to be fried), as for an omelet, turn the oysters into the eggs and stir gently; then take one after another, roll in bread-crumbs; place each one on your left hand, in taking them from the crumbs, and with the other hand press gently on it. Put them away in a cool place for about half an hour, and then dip again in egg, roll in bread-crumbs, and press in the hand as before. It is not indispensable to dip in egg and roll in crumbs a second time; but the oysters are better, and you are well repaid for the little extra work it requires. While you are preparing them, set some fat on the fire in a pan, and when hot enough (see Frying) drop the oysters in, stir gently, take off with a skimmer when fried, turn into a colander, add salt, and serve hot.
Roasted.—Place the oysters on a hot stove or range, or on coals, and as soon as they open take off, remove one shell; turn a little melted butter on each, and serve.
There are several other ways.
When blanched, they are served on toast, a little gravy is added, the toast placed on a dessert-plate, and served thus.
Broiled and roasted as above is the same thing.
Oysters scalloped on their own shell, and placed on the range instead of in the oven, are also called broiled.
Scalloped.—Place the oysters when thoroughly washed on a hot stove, and as soon as they open remove one shell, the flatter one of the two, and take them from the fire. Sprinkle salt, pepper, chopped parsley, and bread-crumbs on them; place on each a piece of butter the size of a hazel-nut; put in the oven about ten minutes, and when done add a few drops of meat-gravy, to each, and serve hot.
Another.—Put a quart of oysters and their liquor in a saucepan, set it on the fire, take off at the first boil, and drain. Set a saucepan on the fire with two ounces of butter in it; as soon as melted, add a teaspoonful of flour, stir, and, when turning rather brown, add the juice of the oysters, about a gill of gravy, salt, and pepper; boil gently for about ten minutes, stirring now and then. While it is boiling, place the oysters on scallop-shells, or on silver shells made for that purpose, two or three oysters on each, turn some of the above sauce on each, after it has boiled; dust with bread-crumbs, put a little piece of butter on each shell, and bake for about twelve minutes in a warm oven.
A dozen silver shells served thus make a sightly and excellent dish.