OYSTER DISHES.
He was a bold man that first ate an oyster.—Swift.
Oysters.
Put into the blazer twenty-five to fifty choice oysters. As soon as they are hot and look plump, add salt, pepper and butter. Serve on buttered toast or crackers. Add two tablespoonfuls of cream or half a tablespoonful of lemon juice before serving, if desired.
Oysters, No. 2.
Ingredients.
- 1 pint of solid oysters.
- 4 tablespoonfuls of butter.
- 1 tablespoonful of lemon juice.
- 1 scant teaspoonful of salt.
- A few grains of cayenne.
- Beaten yolks of 2 eggs.
Method.—Put the oysters into the blazer. When they look plump and the edges curl, put the blazer into the hot-water pan and add the seasonings. Add a few spoonfuls of the liquor from the pan to the yolks of the eggs, and, after mixing well, pour into the chafing-dish. Stir constantly until the liquor thickens, then serve on thin slices of buttered toast or on thin crackers.
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