This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1887 Excerpt: ... working it about until this is accomplished, when press the handle of the knife downwards and at the same time push it in along the top shell, moving it about to release the oyster; when released, pull the top shell off, turn the oyster over in the bottom shell, and be careful not to upset the liquor in it. If they are not to be used immediately put the top shell on each, as it prevents their getting dry. Remember the bottom shell is the proper shell in which they should be sent to table; one generally in the country sees them served in the top shells, which is exceedingly provincial and absolutely wrong. Hand round, or put on the table near them cayenne pepper, lemons divided into eight parts, and vinegar, or the following mixture: Chop half-a-dozen shalots very fine, throw them into cold water, strain and dry them in a cloth, put them in a butter-boat and add a dessert-spoonful of mignonette pepper, a dash of cayenne, and three table-spoonfuls of the best French vinegar, or lemon juice. With a tea-spoon put one or two drops on each oyster. H 2 OYSTERS IN ASPIC, No. 94. Having removed the beards, saute the oysters for about a minute in butter just to set them, cut them in half, throw them into some good Cream Bechamel Sauce (No. 34), sprinkle with cayenne pepper, fill the darioles with aspic as in Receipt No. 91, fill up the centre with the oysters, and garnish with chopped aspic. OYSTERS A LA TARTAR. No. 95. In opening native oysters put aside all the nice round bottom shells which stand steadily, scald and clean them well, and keep them in case they are at any time required. Open as many oysters as are required, cut their beards off and scald them until set in their own liquor, and put them on a dish to cool. Put a pinch of mustard and cress in the bott...