Two methods of serving these are in
practice. In one, as shown in Fig. 28, the cocktail sauce is put into a
small glass placed in the center of a soup plate filled with cracked
ice, and the oysters, usually six in half shells, are arranged around
the glass, on the ice. In the other, as shown in Fig. 29, the desired
number of oysters that have been removed from the shells are dropped
into a stemmed glass containing the cocktail sauce, and the glass is
placed in a bowl of cracked ice. An _oyster fork_, which is a small,
three-pronged fork, is always served with raw oysters, and usually a
piece of lemon is supplied in addition to the cocktail sauce.
[Illustration: FIG. 28]
[Illustration: FIG. 29]
92. OYSTER STEW.--If an extremely nutritious way of preparing oysters is
desired, oyster stew should be selected. This is perhaps the simplest
way in which to cook oysters, and yet care must be exercised in making
this dish, for the oysters should not be cooked too long and the milk,
which must be brought to the boiling point, should not be allowed to
burn. Oyster stew makes an excellent dish for lunch. It should not be
served as the first course of a heavy meal because of the large amount
of nutriment it contains.
OYSTER STEW
(Sufficient to Serve Six)
1 qt. oysters
1 qt. milk
2 Tb. butter
1 tsp. salt
1/8 tsp. pepper
Pour 1 cupful of water over the oysters, look them over carefully, and
remove any pieces of shell that may cling to the oysters, making sure
that any particles of sand are washed off.
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