The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1903-02-01
HOW TO EAT YOUR OYSTER.
Point Much Discussed by Lovers of
the Bivalve.
New York Mail and Express.

New York Mail and Express.
Nowhere in the city is this burning prob
lem more fully threshed out than in GER
tain downtown oyster house where have
gathered ardent worshipers at the shrine
oysterial for so long time that mems rep
utations as connoisseurs are proved only
by years. When they die and are forgot
In other walks of life you still hear them
spoken of. admiringly, If their ability was
established, and deprecatingly If their
oyster choices were not worthy, by the
quiet, constant patrons of the place.
Strange" said the host the other day,
for he is more the host than the proprietor
1.-THE difference in taste shown by lovers of
oysters in the matter of serving their ia
vorite bivalve. My patrons-I might almost
say clients-show especial difference in the
matter of the raw oyster
Don't be surprised when tell you that
horseradish, tobasco. Worcestershire, vim
cayenne and black pepper, salt, melted but
ter, sugar and even olive oil are used ind-
vidually and in a wonderful variety of COM
binations as condiments for raw oysters.
"Horseradish and lemon have supplanted
the old-fashioned vinegar-s alt-and-pepper
combination, and i might say fully rs per
cent of oyster lovers use them, and them
alone, TO give zest to their oysters. But
imagine a preparation of powdered sugar
and sweet oil on raw oyster. L have seen
ii scores of times. Worse than that, a mix
ture of French mustard and tomato catsup,
or melted butter and sugar. or horseradish,
Worcestershire, tobasco and celery salt. or
demon vinegar and sugar, with sprinking
of cayenne. These are no more unusual
with those who eat oysters six days in a
week than is the practice of submerging
an innocent oyster in red bath Of tomato
catsup.
by one of party of four to another: What
sort of oysters do you usually eat with
your catsupg
'Olive oil has become fad with some in
oyster service. Requests for oysters fried
m 81
are frequent. The several condiments
which / have named are used extensively
in stews and fancy roasts.
"a lawyer. whose name for many years
was among the most celebrated in the list
of criminal lawyers at the local bar. used
to have his oysters brought to him in the
horseradish. Worcestershire, tobasco and
mustard in which the bivalves were
stewed Another, also jurist of note, in
sisted upon generous addition of powdered
oyster, and even the appearance of it's shell,
are made points of preference. One insists
that each oyster shell shall be scrubbed
and all seaweed and dark sea growth re-
moved; another insists upon having those
bearing the most barnacles.
"A popular fallacy Is the matter Of color
of the oyster itself. Now. an oyster takes
its color from its shell. II the shell be dark
so is the oyster and If light the same rule
holds good. Few persons know that the
darkest oyster, IL rubbed gently with bit
OF linen, soon becomes white and clear
There is absolutely no difference. so far as
taste and wholesomeness are concerned
between a light and a dark oyster, popular
opinion TO the contrary notwithst anding.
when you depart from the realm OF
oysters raw you enter into mingled prob
lem of plain. milk, Boston and box stews
pan roasts. shell roasts. roasts on toast
brois. broils on toast. Baltimore broils and
many others. clear to the line OF oyster
cocktails and oyster omelets l find the
real oyster lover. however-the connoisseur
takes his oysters more OF less straight
and principally in two styles The first Is
raw. with the tiniest dash OF lemon juice
or horseradish. and the second. and 10 my
mind the very best OF ALL the shell roast