The morning star and Catholic messenger. [volume] (New Orleans [La.]) 1868-1881, 1869-04-04

o...,.,, az ESed.--A variety of opinions
Uys " tonching the value, as food, of the
Obtain Obtain Gthe only meat which, !" as good old
Gys1e' saws. Hmen eat alive and account it
Funo aIty Some regard it as merely a
no crse rsIish. and others, while admitting
~ soaasstrononic excellence, still pronounce
~ J. gSnwholesome. But wise physicians in
~ " aomntries have recommended oysters for
o. diseases, regarding tRem as very
aiaestible and nutritious, ana especially
agoaf for their effect in increasing the
notea .t;nn of blood. DIR. Pasquier pre-
prC ,haJ oysters for equity Dives, and DR..
Sci.o ov claimed that the youthful vigor
Ls:oS cboracterized his extreme old age
WIN. H. ~ the tyo dozen which, each
was be was won't to swallow. In
mo5 ,;nr ffimes it was thought that something
e e. tha ovster,s fertility was transferred TO
etosa who eat them, and Mr.. Bertram tells
nth that Louis XII, fearing lest scholarship
shonld become deficient In France, gave
an oyster feast once year 60 ehe wise men
ae ~ ~ Sorbonne. Napoleon used to eat Of
o. Or. s,sr an the eve of battle, and the old
o Ossssrc,onmdisfs worked better after similar
sy,,sence. Voltaire, Pope, Swift, Shak-
le Hume, and Thomson fed on the
s PP:ntv ,oollusk, and Christopher North, in
Ia aaa Noctes Aas6rosiaa@, shows the excellent
;n1nence of oysters on the Edinburgh in
tellect. a., l... ee.... -
wrought. for those who take the oyster
,lra without other condiment that Its own
;n;ces as and DIR. Kitchener says, "tickle
T. tn death with the teeth A master in
,Ss art calls all tests by fire "frivolity pro-
san;ty sacrilege - But an ancient emperor
tbonSbt otherwise, and invested his oyster
cook with an order of nobility for his sue
cess cess with gridiron, stew-pot and frying-p pan.
AS a majority of the oyster-eaters OF the
nresent time appear to be OF similar opin-
ion. we insert here, for the advantage OF
whom it may concern, plain directions for
The nripcipal methods of preparation,
furnished by an acknowledged authority
namely, Michael Kelly, chef at Cooks:
0For q stew, take oysters freshly opened,
mt in stew-pan with their own liquor,
little water, butter, pepper, and salt, and
some pulverized crackers. For soup, more
LIQUOR is required, and milk may be added.
For broiling, take large oysters, dry them
IN colander, then dip each in beaten
egg, seasoned with pepper and salt, and
ceSer with pulverized cracker. Then make
the broiling iron hot, and rub 1t with
vinegar Just before putting the oysters on,
to prevent them from adheriDg cook slow
", and brown. A fry is prepared in the
same manner, and is cooked in heated lard.
For roast, select large oysters, put them
on the fire, deep shell down when half
done, open them in pan with little but
ter, pepper, and salt, and finish cooking.
For scaliOped oysters, open on half shell,
season with pepper and salt, cover with
ground cracker, cook under the fire, and
haste frequently with butter"
Oysters are accounted good at breakfast,
agreeable for lunch, excellent as prelude
to dinner, and the enamored Juvenal speaks
of Venus Ebria, "who, at deep midnight,
on fat oysters sups." How many may be
safely taken at time, is difficult to deter
mine. Brillat Savarin says that formerly,
under the Louises, before the Revolution,
every festive meal began with oysters, and
a certain number of guests were found who
did not rest until they had eaten n gross
namely twelve Dozen" Turgot used to
take hundred or two, !.just to whet his
appetite for breakfast p and Vitel1us is said
to have swallowed as many as q round
thousand at sitting. Still ''the beastly
emperor" as Gibbon calls him, did not die
young.