575. Oysters A La Imperiale

Procure of a .fishmonger a barrel of oysters, packed as for transmission to the country. Put into a vessel large enough to contain the barrel sufficient water, that when the barrel is in, it may be covered. Heat the water to a boil; when it is boiling, put in the barrel of oysters just as you have received it from the fishmongers; let it boil twelve minutes; take it out, knock off the head, and serve immediately. The flavour of the hot oyster will be found delicious.

676. Scallof Oysters

Wash clean some bottom shells of the oysters if you have not silver shells or scallop shells, butter and bread crumb them, blanch your oysters, either do them whole or cut them, make a thick sauce with the liquor adding a good spoonful of white sauce, season with cayenne pepper and salt, fill in the shells and bread crumbs on the top, and sprinkle clarified butter on the tops, brown in the oven - dish them upon a napkin.

577. Roast Oysters

Large oysters not opened, a few minutes before they are wanted, put them on a gridiron over a moderate fire. When done they will open, do not lose the liquor that is in the shell with the oysters, send them hot upon a napkin.

578. An Oyster Pie, With Sweetbreads

Blanch them and take off the beards, separate them from the liquor, blanch some throat sweetbreads, and when cold cut them in slices, then lay them and the oysters in layers in your dish, season with salt, pepper, a few grains of mace and nutmeg; add some thick sauce, a little cream, and the oyster liquor, and some good veal stock; bake in a slow oven.

579. Stewed Oysters

The oysters should be bearded and rinced in their own liquor, which should then be strained and thickened with flower and butter, and placed with the oysters in a stewpan; add mace, lemon peel cut into threads, some white pepper whole; these ingredients had better be confined in a piece of. muslin. The stew must simmer only, if it is suffered to boil the oysters will become hard; serve with sippets of bread. This may be varied by adding a glass of wine to the liquor, before the oysters are put in and warmed.

580. Scalloped Oysters

Beard the oysters, wash in their own liquor, steep bread crumbs in the latter, put them with the oysters in to scallop shells, with a bit of butter and seasoning of salt, pepper, and a little grated nutmeg; make a paste with bread crumbs and butter; cover, and roast them before the fire, or in an oven.

581. Oysters

If eaten immediately upon being opened, neither vinegar nor pepper should be taken with them, or the flavour will disappear in the taste of the vinegar.

582. Oyster Fritters

Beard, dip them into an omelette, sprinkle well with crumbs of bread; fry them brown.