The best oysters to be had are those of Whitstable, and Colchester.

Oysters are the dish par excellence: and they are so easily digested that the most delicate invalid can partake of them freely. With the exception of caviare, they are the only hors-d'ceuvres which should ever appear on the menu of a well-ordered dinner.

Oysters ought to be served cold; hence the prevailing custom of dishing them on ice. In England they are served plain on the flat half of the shell. Send some slices of brown bread and butter and lemon to the table with the oysters.