.j^mmiv^ Bi K^^V\v\\ss iMstv^V^Tloa % jj CAUTION Do not write in this book or mark it with pen or pencil. Penalties are imposed by the Revised Laws of the Commonwealth ot* Mas- sachusetts, Chapter 208, Section 83 ^^28 A. SEP 28 • P.L. FORM NO. 609: S.8.S0: SOOM. OYSTERS A LA MODE BY THE SAME AUTHOR. SAVOURIES A LA MODE. Fifth Edition. Crown 8vo. One Shilling. ENTREES A LA MODE. Second Edition. Crown 8vo. 15. (>d. SOUPS AND DRESSED FISH A LA MODE. Crown 8vo. xs. 6d. SWEETS A LA MODE. Crown 8vo. i^. 6^. London : LONGMANS, GREEN, & CO. OYSTERS A LA MODE OR THE OYSTER AND OVER 100 WAYS OF COOKING IT TO WHICH ARE ADDED A FEW RECIPES FOR COOKING ALL KINDS OF SHELLFISH BY MRS DE SALIS AUTHORESS OF ' SAVOURIES A LA MODE ' ' ENTREES A LA MODE * 'soup and fish a la mode' 'sweets AND SUPPER DISHES A LA MODE ' / vr ' 0"'rare'',nv^!rt2b:'att. ! thy pra.ne be n>ine*. What joy lies within that crusty coat ! What po.i'er lG ple^Le the pa!a*:e e'er is thine ! What wekoiiie waiti ihki. -fnin th' impatient throat ! Stewed, fried, or roasted, panned or on the shell, CV broiled — no man'ir how tbey choose to serve thee, Tjiy ddoiy-s all my ^^nies <iuick compel, '. And for a gartronomic batth nerv^e me. No dainty yet prepared on earth's broad range Can match thee fresh from out thy pearly cloister. Thy name? we'll breathe it — Shakespeare's line to change — Unrivalled dainty ! sure thy name is^Oyster * The Family Doctor LONDON LONGMANS, GREEN, AND CO AND NEW YORK : 15 EAST 16*^ STREET ^^ m, 1888 Ail rights reserved List 21 PRINTED BV SPOTTISWOODB AND CO., NEW-STREET SQUARE LONDON PREFACE. There is a saying ' Dumb as an Oyster.' It may be dumb, but that is no reason why its lovers should be so; and therefore, in bringing a little volume before the public on the subject of oysters, and the numerous ways in which they can be cooked, I do not wish to be dumb, and I trust my readers will receive this little work as kindly as they have done my previous ones. Personally I agree with the many who consider oysters are best when served in their homely shell ; but there are many who prefer them in gorgeous and fancy dresses, and for these there will be found plenty of oyster costumes in this little book. Several of the recipes are original, and I hope that the result of a trial of them will prove as satis- factory to connoisseurs as those which I have culled from celebrated authorities. Harriet A. de Salis. INTRODUCTION. The oyster (Latin, ostracea, ostreidcB or pectinidce) is of the family of Conchiferous Mollusca to which the common oyster or ostrea edulis belongs, and is described as a bivalve shellfish having the valves generally unequal. The hinge is without teeth, but furnished with a somewhat oval cavity, and mostly with lateral grooves ; they generally adhere to rocks, or, as in two or three species, to roots of trees on the shore. The ' ostrea edulis ' may be said to have its home in Britain, for though found elsewhere on the coasts of Europe, and other countries, in no part does it attain such perfection as in our seas.

AI-modernized reading of the original text

.j^mmiv^ Bi K^^V\v\\ss iMstv^V^Tloa % jj CAUTION Do not write in this book or mark it with pen or pencil. Penalties are imposed by the Revised Laws of the Commonwealth ot* Massachusetts, Chapter 208, Section 83 ^^28 A. SEP 28 • P.L. FORM NO. 609: S.8.S0: SOOM. BY THE SAME AUTHOR. SAVOURIES A LA MODE. Fifth Edition. Crown 8vo. One Shilling. ENTREES A LA MODE. Second Edition. Crown 8vo. 15. (>d. SOUPS AND DRESSED FISH A LA MODE. Crown 8vo. xs. 6d. SWEETS A LA MODE. Crown 8vo. i^. 6^. London : LONGMANS, GREEN, & CO. OR THE OYSTER AND OVER 100 WAYS OF COOKING IT TO WHICH ARE ADDED A FEW RECIPES FOR COOKING ALL KINDS OF SHELLFISH BY MRS DE SALIS AUTHORESS OF ' SAVOURIES A LA MODE ' ' ENTREES A LA MODE * 'soup and fish a la mode' 'sweets AND SUPPER DISHES A LA MODE ' / vr ' 0"'rare'',nv^!rt2b:'att. ! thy pra.ne be n>ine*. What joy lies within that crusty coat ! What po.i'er lG ple^Le the pa!a*:e e'er is thine ! What wekoiiie waiti ihki. -fnin th' impatient throat ! Stewed, fried, or roasted, panned or on the shell, CV broiled — no man'ir how tbey choose to serve thee, Tjiy ddoiy-s all my ^^nies <iuick compel, '. And for a gartronomic batth nerv^e me. No dainty yet prepared on earth's broad range Can match thee fresh from out thy pearly cloister. Thy name? we'll breathe it — Shakespeare's line to change — Unrivalled dainty ! sure thy name is^Oyster * The Family Doctor LONDON LONGMANS, GREEN, AND CO AND NEW YORK : 15 EAST 16*^ STREET ^^ m, Ail rights reserved List 21 PRINTED BV SPOTTISWOODB AND CO., NEW-STREET SQUARE LONDON PREFACE. There is a saying ' Dumb as an Oyster.' It may be dumb, but that is no reason why its lovers should be so; and therefore, in bringing a little volume before the public on the subject of oysters, and the numerous ways in which they can be cooked, I do not wish to be dumb, and I trust my readers will receive this little work as kindly as they have done my previous ones. Personally I agree with the many who consider oysters are best when served in their homely shell ; but there are many who prefer them in gorgeous and fancy dresses, and for these there will be found plenty of oyster costumes in this little book. Several of the recipes are original, and I hope that the result of a trial of them will prove as satisfactory to connoisseurs as those which I have culled from celebrated authorities. Harriet A. de Salis. INTRODUCTION. The oyster (Latin, ostracea, ostreidcB or pectinidce) is of the family of Conchiferous Mollusca to which the common oyster or ostrea edulis belongs, and is described as a bivalve shellfish having the valves generally unequal. The hinge is without teeth, but furnished with a somewhat oval cavity, and mostly with lateral grooves ; they generally adhere to rocks, or, as in two or three species, to roots of trees on the shore. The ' ostrea edulis ' may be said to have its home in Britain, for though found elsewhere on the coasts of Europe, and other countries, in no part does it attain such perfection as in our seas.

Oysters à la mode, or, The oyster and over 100 ways of cooking it