Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1890-10-07
THE LUSCIOUS BIvALvE.
Half n Dozen Excellent WAYS for Cooking
and Serving Him.
New York World.l

Oysters should be kept IN very cold
place before they are opened, and should
be well washed before using. They should
be opened on the deep shell. so as to bet
ter preserve the liquor. then laid on finely
chopped ice for a short time--too long de-
stroys their flavor. While they should be
kept as cold as possible. they should
never be allowed to freeze. therefore
they must only be opened shortly before
thew are needed. for once frozen they
quickly turn sour. The proper way 10 open
them Is 10 place the deep shell in the palm
of the left hand and break them on one
side. stabbing-knife is preferable for
this. but If there be mono handy use
small block that the oyster can fit into and
stab 10 on the edge: or even chOpping-
block and chopping-knife may be employed
in case of necessity. Serve six oysters for
each person nicely arranged on oyster
plates. with quarters of lemon.
OYSTERS A L'ALExANDER DUMAS. -Place IN
n sauce-bowl heaped teaspoonful of salt.
three fourths of teaspOonful of very
finely-crushed white pepper. one medium
sized. fine, sound. well-peeled, and very
fine-chopped shalloped, one heaped tea
spoonful of very finely chopped chives. and
half a teaspoonful OF parsley, also very hne-
ly chopped M. Mix lightly together, then
pour IN light teaspoonful of olive oil. SIX
drops of Tabasco sauce. one saltspoontui
of Worcestershire sauce, and lastly one
small gill or FIVE and one half tablespoons
full of good vinegar. Mix it thoroughly
with a spoon send 10 the table and with
teaspoon pour little OF the sauce over
each oyster lust before eating.
FRIED OYSTERS. Procure twenty-tour
large. freshly opened oysters, or thirty-six
of medium size, dip each one separately In
flour. then IN beaten egg, and lastly, In
powdered cracker-dust. Fry in very hot
fat for four minutes. drain well and serve
on a hot dish with folded napkin. sprink-
ling over a very little salt and garnlshlng
with fried parsley leaves.
BROuED OYSTERS. Dip twenty-four large
and freshly-opened oysters in half bread
crumbs and half cracker-dust. Flatten
them with the hand and broil them on
well-greased broiler for two minutes on
each side. then salt them lightly and serve
on six pieces of toast.
A Coon WAY TO STRIVE OYsTERs.
twenty-four freshly-opened oysters IN
stew-pan with their own juice. Season
with a very little salt and one half plnch
of pepper. Parhoil for two minutes. lake
six skewers and pass them through the
oysters. separating each one 10y small
square OF cooked bacon that is. alter
mating each oyster with piece OF the ba-
con-sprinkle with grated fresh bread
crumbs and broi for one and onc-half
minutes on each side.
OYSTERS COOKED WITH SPrSACH.-Chop an
onion very fine: place II in stewpan with
one ounce of butter and let ~ get gQod
golden color: then add n tablespoonful Of
cooked. fnely-minced spinach, also a small
glassful of white wine. Have eighteen me-
dium-sized oysters. chopped exceedingly
small. and season with a pinch of salt
and the same of pepper. Place these
in the stewpan and let them cook for
fifteen minutes. Put in one whole egg,
also a bruised Glove of garlic, stir then
take six large clean oyster-shells. I'LL the
bottoms with a bed Of three parhoiled oys-
ters, cover them with the spinach mixture
and sprinkle with fresh bread-crumbs.
Flatten the tops with the blade of knife.
pour very little clarified butter over
them. and put them for three minutes IN
the oven. Serve on folded napkin. gar
nishing with parsley leaves.