The man had sure a palate cover'd o'er
With brass or steel, that on the rocky shore
First broke the oozy _oyster's_ pearly coat,
And risk'd the living morsel down his throat.
GAY.

Common people are indifferent about the manner of opening oysters, and
the time of eating them, after they are opened. Nothing, however, is
more important in the enlightened eyes of the experienced oyster-eater.
Those who wish to enjoy this delicious restorative in its utmost
perfection must eat it the moment it is opened, with its own gravy in
the under shell. If not eaten while absolutely alive, its flavor and
spirit are lost.

FRIED OYSTERS.

You shapeless nothing, in a dish!
You, that are but almost a fish!
COWPER.

The largest and finest oysters should be chosen for frying. Simmer them
in their own liquor for a couple of minutes; take them out, and lay them
on a cloth to drain; beard them, and then flour them, egg and breadcrumb
them, put them into boiling fat, and fry them a delicate brown.

A much better way is to beat the yolks of eggs, and mix with the grated
bread, a small quantity of beaten nutmeg and mace, and a little salt.
Having stirred this batter well, dip your oysters into it, and fry them
in lard, till they are a light brown color. Take care not to do them too
much. Serve them up hot. For grated bread, some substitute crackers
pounded to a powder, and mixed with yolk of egg and spice.

STEWED OYSTERS.

By nerves about our palate placed,
She likewise judges of the taste.
Who would ask for her opinion
Between an _oyster_ and an onion?
DONNE.

Stew with a quart of oysters, and their liquor strained, a glass of
white wine, one anchovy bruised, seasoned with white pepper, salt, a
little mace, and a bunch of sweet herbs; let all stew gently an hour, or
three quarters. Pick out the bunch of herbs, and add a quarter pound of
fresh butter kneaded in a large tablespoonful of flour, and stew them
ten or twelve minutes.

Serve them garnished with bread sippets and cut lemon. They may be
stewed simply in their own liquor, seasoned with salt, pepper, and
grated nutmeg, and thickened with cream, flour, and butter.

OYSTER LOAVES.

_'Tis no one thing_; it is not fruit, nor root,
Nor poorly limited with head or foot.
DONNE.

Cut off the tops of some small French rolls, take out the crumb, fry