To be prepared just before eaten. Chicken
salad is prepared in the same way, only chicken is used instead of
lobster, and celery instead of lettuce.
ESCALOPED OYSTERS.--Put crumbled bread around the sides and bottom
of a buttered dish. Put oysters in a skillet, and let the heat just
strike them through; then take them out of the shells, and rinse them
thoroughly in the water they have stewed in. Put half of them on the
layer of crumbled bread, and season with mace and pepper; cover
them with crumbs of bread and bits of butter; put in the rest of the
oysters, season and cover them in the same way. Strain their liquor,
and pour over. If you fear they will be too salt, put fresh water
instead. Bake fifteen or twenty minutes.
FRIED OYSTERS.--After they are prepared from the shell, they are
dipped in batter, made of eggs and crumbs, seasoned with nutmeg, mace
and salt, stirred up well. Fried in lard till brown.
VEGETABLE OYSTER.--This vegetable is something like a parsnip; is
planted about the same time, ripens about the same time, and requires
about the same cooking. It is said to taste very much like real
oysters.
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