eggs are known as spat, and enormous quantities of ova are produced from May to September. The spat on becoming free consists of a tiny body enclosed within a minute shell, and is furnished with filaments by which it first swims freely about, and then fixes itself to some substance. The oyster, which possesses a complete digestive system, consisting of a mouth, stomach, intestine and liver, obtains its food from the minute organisms or particles of matter which flow into its mouth by the currents of water which pass through its gills. From the time of the Romans, who highly appreciated the oysters of Britain, this shell-fish has been a favourite delicacy, not only for its rich flavour, which depends upon its feeding ground, but also for the nutritive qualities it possess, making it especially useful for invalids. Oysters attain their full growth in about three years, and in their attached state from "oyster-beds"; the most celebrated of those in England are the Whitstable and Colchester beds. Oysters are largely cultivated in France, Denmark, Portugal, and America, and large quantities are imported into Great Britain from the Continent and the United States. Owing to over-dredging, the oyster-beds of England and France have become seriously impaired. Special laws relating to the capture and preservation of oysters are in force, and the oyster fishery is under the control of Fishery Boards, subject to the Board of Trade. The close time for deep-sea oysters is from June 15 to August 4, and for other kinds from May 14 to August 4.
560.—OYSTER FRITTERS. (Fr.—Beignets aux Huîtres.) (Another Method.)
Ingredients.—12 oysters, 12 small thin slices of bacon, ½ a lemon parsley, frying-fat, frying-batter.
Method.—Sprinkle the oysters with lemon-juice, and roll each one in a slice of bacon just large enough to enclose it. Make the batter as directed, No. 559, put in the prepared oysters one or two at a time, take them out on the point of a skewer, drain slightly, and at once drop them into hot fat. Fry a pale golden-brown colour, drain well, and serve garnished with crisply-fried parsley.
Time.—To fry, about 4 minutes. Average Cost, 2s. per dozen.
561.—OYSTERS, TO KEEP.
Place them in a tub or other suitable vessel, cover with salt and water, let the oysters remain undisturbed for 12 hours, then drain off the water. Allow them to stand another 12 hours without water, then repeat the process until required for use.
562.—OYSTERS, MARGUERITE STYLE. (Fr.—Huîtres à la Marguerite.)
Ingredients.—1 dozen large oysters, ½ a stick of celery (white part only), 1½ ozs. of butter, 1 glass of sherry, 1 teaspoonful of cornflour, 24 large picked shrimps, a little stock, lemon-juice, seasoning, and chopped parsley.
Method.—Beard the oysters, cut them in halves, and blanch them in their own liquor, which should be preserved. Wash and trim the celery, using only the white portions, chop it up rather finely, and drain well on a cloth. Melt 1 oz. of butter in the chafing-dish or small stew-pan, add the celery, and fry for about 10 minutes. Then add the wine, the oysters, and their liquor, and season with salt and pepper. Mix the cornflour with a little cold stock, and incorporate this with the oysters, etc. Stir until it boils, adding a little more stock to moisten. Flavour with a few drops of lemon-juice, and add the shrimps. Put in the remainder of the butter, and cook very gently for 5 minutes. Sprinkle with chopped parsley, and serve from the chafing-dish.
