The Red Cloud chief., 1877-11-01
Row to Cook an Oyster.

rest when comes the eventide.
Row to Cook an Oyster.
Myself and my friends have been
greatly entertained and amused by
your essays on the divine oyster, and
we have also received much infOrma-
ton from the learned dissertation
brought forth by your interview with
Messrs. Sutherland. DorlOn and the
rest 1t is many years since have had
the pleasure of visiting your charming
city, yet time has not Obliterated from
my mind the delicious Shrewsbury, the
mammoth-sO called-Saddle Rock. nor
the famous Blue Point. all of which
have. 1 may say. by thousands passed
into oblivion down my v%oraciOus nav.
l have eaten the natives and the Os-
tends in Europe. have devOured Lynn
Haven bays in Norfolk. and have mas
ticated the famous ~CherrystoHes on the
Eastern Shore of Maryland, but for a
succulent, delicious flavor, and firm and
fat consistency. commend me to those
delicious bivalves switch most do con
gregate" about New York.
You are quite right in the abstract
when you say the best way to cook an
oyster is to eat it raw" Now, anywhere
outside the limits of dear old Mobile.
that is a trueism that can't be denied.
If you choose to call vile murder and
cOwardly assassination cooking. why
then they can cook oysters elsewhere
than in Mobile. How often has my
breast heaved with Indignation, and
my face flushed with very rage to see
my darling Ostrea-is that your scien-
tiic name for it?-ruthlessly handled
and manipulated by vile cooks, who for
their ignorance and their stupidity
should at least have been cooked them
selves! New York, Philadelphia, Bal
timOre and the rest. are all quite guilty
in this respect. When last ] was north
Il hope they are now more civilized in
that particular-yOu couldn't get "a
proper roast or brOil. Now. to brOil an
oyster they rolled it in some sort of
cOrn-meal, as if they were To fry ii,
while for a roast you must either have
it served in a sort Of tin pan. or. as they
said, on the half-shell. Now all this is
simply barbarous. brutal and sacrile.
giOus, and those who would SD treat the
succu;ent and delicious oyster are lit
Tor treason, stratagems and spoils.
IT'S no wonder that oysters object TO
being cooked in that arm Now,
with us, as the children cry for the
Early Bird Vermifuge and o u be-
cause Mrs. WinslOw's Soothing Syrup
is denied them, 80 do our divine crusta-
ceans grow unhappy and hang their
heads in sorrow when they find they
are to be eaten raw. Now let me tell
you how we broil oysters here. Given
a dOuOle gridirOn that folds together
and u sufficient number of the bivalve
In puTiS naturali6uS-tO roll them i'll
anything is to spoil them; grease the
bars of the gridirOn. which prevents
their sticking; then dip each individual
"a Audubon always said in reference
to birds-intO melted butter; place
them on the utensil. A brisk fire of
charcoal is, of course. necessary, yer
which they are to be brOiled. Meantime
they should be constantly basted with
butter. When done, serve on very hot
toast and dishes, and you have a dish
that Brillat- Sayarin, with all his gas
trOnOmic ideas, never thought of. and
which would have driven him mad
with envy. Now for the roast: Scene.
Smith & Dumas restaurant. / call for a
dozen roast Enter a diminutive Afri-
can friend and brother be"ring a small
deep dish in which is placed a very hot
shell. In this is put a large lump of
butter. which splutters and Kisses joy
fully as a sort of prologue to the feast
that is to follow. After, any cOndiment
can be added, and by that time the ser-
want comes in with a bucket of mol
lusks, which he proceeds TO open slowly
into the heated shell. In this way each
oyster is piping hot, and one has a feast
that the gods never dreamed Of. Could
Dorlon or DelmOnicO partake of such a
banquet they would be ashamed to
know they had lived so long to have
learned 80 little. Then, why don't the
cooks in New York get some one to
teach them to make gumbO? What
they call gumbO there is no more like
the genuine article than is pea soup. II
certainly is the pOtage par excellance.
The famous Western burgoo is very
we'll in its way. B.sque rEcrevisse is
also delicious, but the divine gumbo is
far above all. In New York it lacks
the gelatinOus consistency which is
given it by the filet, as We say. which is
powder made Of the leaves of the sas-
safras tree. ALABAMA.
Mobile, September 30.
A Swiss Colony In the South.
A Swiss colOnly set led on Cumber
land Mountain. Tenn, in 1873. This