Wash the shells thoroughly, and wipe dry. Open them, remove the upper shell, but leave the other, with the oyster in it. Place them on a platter, with two lemons cut in quarters. Serve pepper and salt with them, and let each person squeeze a few drops of lemon-juice over the oysters, or use vinegar if preferred.
Boil one pint milk. Add one teaspoonful flour rubbed smooth in a little cold water. Then put in the liquor from one quart oysters. When it boils up again, add one teaspoonful of butter, a little salt and a pinch of cayenne pepper and mace. Put in the oysters, and boil about three minutes, i. e. till the oysters begin to look ruffled around the edges. Serve at once, or they will be tough.
Pass around with them a plate of oyster crackers.
1 pint strong beef-broth.
4 ounces butter. 3 teaspoonfuls salt.
2teaspoonfuls white pepper. 2 teaspoonfuls ground mace.
1 bunch celery (or 1 teaspoonful celery salt). A little powdered cracker. A little corn starch. 50 fresh large oysters.
Put the first seven ingredients into a saucepan, the butter being cut into small pieces, and the celery chopped fine. Let it boil till the celery is tender. Then dredge in (a very little at a time) the powdered cracker and corn starch until slightly thickened.
Have ready the oysters, parboiled in their own juice (without adding water); put them in a hot tureen, and pour over them the sauce made as above. Serve with the stew a plate of Cornstarch crackers.
Few persons can get cream enough for this receipt; milk may be substituted by using a larger quantity of butter.
1 quart oysters. Cold water. Pepper and salt. Butter, size of a walnut.
2 tablespoonfuls flour.
Onion, size of a chestnut.
A little parsley, or celery tops.
Drain the oysters. Put the liquor in a kettle by itself. Add water enough for soup required for the number of people at dinner. Season with salt and pepper; let this boil, skimming the entire time. Rub the butter and flour together, and the onion, minced fine. Brown well in a pan. Add this to the oyster liquor; put in the oysters, and boil about three minutes.
Mince the parsley, or young celery leaves. Put them in a soup tureen and pour in the oysters.
This preparation of oysters may be served for tea, on a platter, by using only half a cupful of water. In this case, add the parsley, after the oysters are dished.
Select large, firm oysters to fry. Drain the liquor from them and lay in a cloth for a few minutes, to absorb the moisture. "Egg-and-crumb" them. Lay them carefully in a frying-pan containing boiling hot butter deep enough to cover them, or use butter and lard mixed. Brown delicately, sprinkle lightly with salt and pepper, and serve at once.