CONTENTS.
Thomas J. Murrey
PAGE
INTRODUCTORY
11
THE OYSTER
11
The Oyster Season
11
Oysters out of Season
12
Oysters Preserved in Shell
12
The Food of the Oyster
14
Formation of the Deep Shell
14
Cock Oysters
15
Green Oysters
15
Banquet Oysters
16
Ordering Oysters for the Family Table
17
How Oysters should be Opened
18
How to serve Raw Oysters
18
Collation Service
19
How to Eat a Raw Oyster
19
A Barrel of Oysters
20
Read This!
20
COOKED OYSTERS
21
Stewed Oysters
21
Philadelphia Fried Oysters
22
Curry of Oysters
24
Pickled-Oyster Omelet
24
Deviled Oysters on Toast
24
Pickled Oysters
24
Scalloped Oysters
25
Oyster Salad
25
Plain Fried Oysters
26
Miss Parloa’s “New Cook-Book”
26
Oyster Toast
26
Oyster Omelet
26
Oysters, Broiled
27
Tripe with Oysters
27
Oysters en Brochette
27
Fried Oysters
28
Oyster and Canned Salmon Pie
28
Oyster Patties
28
Oysters À la Poulette
29
Pie of Oysters and Scallops
29
Steamed Oysters
30
To Serve Steamed Oysters
30
Roast Oysters
83
Shad Roe À la Poulette
83
Broiled Royans
84
Broiled Sardines
84
Broiled Smelts, Sauce Tartare
84
Smelts Fried, Sauce Tartare
85
Broiled Whitefish
85
Sheep’s-head with Drawn Butter
85
Drawn Butter
86
Broiled Sheep’s-head
86
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