Raw Oysters

Wash and scrub the shells well under a stream of water, with a vegetable brush. With a hammer break the thin edges of the shell so that a knife may be inserted to sever the muscle which holds the two parts of the shell together; when this is cut remove the upper half, and wipe the edges free from any grains of sand. Then sever the muscle which joins the oyster to the other half, so that it may be easily lifted out, without the necessity of cutting. Arrange them on an oyster-plate, and serve with salt, black pepper, and lemon-juice. A half or a quarter of a lemon may be placed in the center of the plate, which usually has a groove on purpose for it.

Oysters Roasted In The Shell

Wash the shells very carefully with a brush. Put them in a wire broiler over glowing coals, the round side of the shell down so as to hold the juice. Cook them quickly, turning once or twice until the shells open. They may also be done in a hot oven. When done, remove the upper half of the shell; season them quickly with salt, pepper, and a tiny bit of butter, and vinegar, if liked, and serve them while they are very hot. The true oyster flavor is delightfully developed by preparing in this way. They may also be served with melted butter, seasoned with salt, pepper, and lemon-juice.

Oyster Soup

See recipe under Soups, on page 134.

Broiled Oysters

Select large oysters. Drain them on a cloth or napkin, turning them from one side to the other, to make them as dry as possible. Meanwhile soften some butter, and season some cracker-crumbs with salt and pepper. Then, holding each oyster on a fork, dip it into the crumbs, then into the melted butter, and again into the crumbs. Arrange them in an oyster-broiler (which differs from ordinary broilers by having the wires closer together), and broil over a hot fire for about two minutes, turning the broiler every few seconds. They should not be shriveled, but plump, soft, tender, and juicy. The salt and pepper in the crumbs will sufficiently season them.

Oyster Broth

Chop a dozen oysters in a chopping-tray until they are quite fine. Turn them into a small saucepan with a cup of cold water, and let them slowly approach the boiling-point, and then simmer them for five minutes, the object being to get as much as possible of the flavor of the oysters into the water. Then strain out the oysters, season the liquor with a bit of salt, and serve.

A broth with milk may be made by putting in less water, and adding milk three or four minutes before the broth is taken from the fire.

Oysters Cooked In A Chafing-Dish

Chafing-dishes are generally made of silver, and are much used just at present for cooking oysters at the table. A chafing-dish consists of a covered dish resting in a frame, and heated from below with an alcohol lamp. It is brought to the table with the lamp lighted and the raw oysters ready to be cooked. Some member of the family takes it in charge, and the result is a much more satisfactory dish than could be otherwise obtained, for it requires intelligence and a cultivated taste to cook and season these delicious bivalves.

Uses of the Chafing-dish. It may be used for broth, stew, soup, and fancy roast, the treatment being exactly the same as with a saucepan or an omelet-pan on a stove.