Cakes & Ale: A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly veraciousSpencer, Edward
General
Cakes & Ale: A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly veracious
Spencer, Edward
Cooking, English; Dinners and dining; Entertaining; Gastronomy
"Ah!" said that functionary, as he looked in to see whether I would
take hot pickled pork or roast goose for dinner. "The last time we
touched at Aden, there was two gents 'ad 'ysters. One of 'em died the
same night, and the other nex' mornin'."
I laughed so much that the poison left my system.
Yet still we eat oysters--the _Sans Bacilles_ brand, for choice. And
if we can only persuade the young gentleman who opens the bivalves
to refrain from washing the grit off each in the tub of dirty water
behind the bar, so much the better. And above all, the bivalves
should be opened on the _deep_ shell, so as to conserve some of the
juice; for it is advisable to get as much of the bivalve as we can
for the money. Every time I crunch the bones of a lark I feel that I
am devouring an oratorio, in the way of song; and whilst the bivalve
is sliding down the "red lane" it may be as well to reflect that
"there slips away fourpence"; or, as the Scotsman had it, "bang went
saxpence!"
In connection with Mr. Bob Sawyer's supper party in _Pickwick_, it may
be recollected that "the man to whom the order for the oysters had
been sent had not been told to open them; it is a very difficult thing
to open an oyster with a limp knife or a two-pronged fork: and very
little was done in this way."
And in one's own house, unless there be an adept at oyster-opening
present, the simplest way to treat the bivalve is the following. It
should be remembered that a badly-opened oyster will resemble in
flavour a slug on a gravel walk. So _roast_ him, good friends, in his
own fortress.
_Oysters in their own Juice._
With the tongs place half-a-dozen oysters, mouths
outwards, between the red-hot coals of the parlour or
dining-room fire--the deep shell must be at the bottom--and the
oysters will be cooked in a few minutes, or when the shells
gape wide. Pull them out with the tongs, and insert a fresh
batch. No pepper, vinegar, or lemon juice is necessary as an
adjunct; and the oyster never tastes better.
At most eating-houses,
_Scalloped Oysters_
taste of nothing but scorched bread-crumbs; and the reason is obvious,
for there is but little else in the scallop shell. _Natives only_
should be used.
Public-domain text, read in full here on John Shaqi.
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