FOR OR AGAINST?

New Zealand Listener, Volume 26, Issue 667, 18 April 1952, Page 22

FOR OR AGAINST?

T is either one thing or the other with oysters, people are either oyster addicts or they shudder at the sight of people eating with such gusto the cold, slippery little fat creatures. For those who can open them easily, fresh shell oysters are a real treat, especially if a few friends have a sack sent to them from the Bluff. But townsfolk are quite content with the easy way of buying them in cartons from the fish shops. Oysters must never be boiled, either in soups or stews, only heated. The Walrus Said "Pepper and vinegar" were what the Walrus and the Carpenter used, with slices of bread and butter, when enjoying their meal. However, we generally stipulate brown bread and butter, and lemonjuice is more delicate than vinegar. Pepper-grinders are now available, and freshly-ground black pepper on oysters is good. The accompaniment generally accepted as correct is either ale or stout; invalids are often prescribed this meal by their doctors, for oysters are rich in food value, and supply iodine, iron and protein, and Vitamins A and D. Anaemic people profit by them. Oyster Stew Two dozen raw oysters with their liquor, ¥% cup butter, 1 tablespoon Worcester sauce, 1 teaspoon celery salt, %4 teaspoon ordinary salt, ¥% teaspoon pepper, % teaspoon paprika, 1 quart milk. Carefully pick over the oysters to remove bits of shell. Heat butter in deep pan or skillet until sizzling. Add oysters with liquid, also the sauce, salt and pepper. Heat only until edges of oysters curl slightly. Add milk. Heat quickly but do not boil. Serve with a dash of paprika, and a lump of butter in each bowl. Serve cracker biscuits on the side. Paprika is Mexican pepper, very mild, Oyster Soup Two dozen fresh oysters bearded and cut in half and their liquor, 14% oz. butter, 14% oz. flour, % pint milk, 1 dessertspopon chopped parsley, pepper and salt. Melt butter, add flour, stir till smooth, cooking a little. Add hot mitk gradually, and oyster liquor, stirring well. Cook till it thickens. Then put in oysters, pepper and salt to taste. Do not cook any longer, only allow oysters to heat through on very low heat. Add chopped parsley, and serve. Broiled Oysters Two dozen raw oysters, drained, 34 cup fine breadcrumbs, 4% teaspoon dry mustard, dash of cayenne pepper, %4 teaspoon paprika, 12 teaspoon salt, % cup melted butter, lemon wedges. Combine breadcrumbs and seasoning. Roll drained oysters in the crumb mixture, and place in greased (buttered) pan in a single layer. Sprinkle with half of the melted butter, broil quickly to golden brown (a little chopped parsley in it is good) Turn oysters over. Sprinkle with the rest of the melted butter. Broil quickly till golden brown. Serve with lemon wedges. Scalloped Oysters Make a rich white sauce using half milk and half oyster liquor. Butter a deep piedish and line with fine breadcrumbs. Then put a thin layer of sauce; on it a thick layer of raw oysters. Pepper them. ‘Now another thin layer of white sauce (a little chopped parsley in it is good) and then a layer of breadcrumbs. If the dish is big enough repeat the layers of

sauce and oysters. Finish with a layer of breadcrumbs, dot generously with knobs of butter and bake in hot oven about 15 minutes.

Oysters and Butterfish Butter a casserole. Put a layer of butterfish, rub with lemon, put a few dabs of butter, then a layer of oysters, then another layer of butterfish. Have oysters

rolled in crushed crackers or wheatflakes. Bake in a moderate oven. Oyster. Surprises To 2 cups mashed potatoes add 2 tablespoons cream or milk, 1 tablespoon butter, 1% teaspoon salt, a little pepper and grated nutmeg, 1 tablespoon chopped parsley. Whip all till very light.’ Form into oval pats, tuck 2 oysters in each pat. Dip in beaten egg, roll in crumbs, atrange on buttered baking dish, and bake in hot oven till brown, basting twice with melted butter. Panned Oysters Two dozen oysters (drained), 3 tablespoons butter, 2 teaspoons minced onion, 1 teaspoon salt, 4% teaspoon pepper, ¥% teaspoon paprika, 44 cup cream, 1 teaspoon minced parsley, 6 slices buttered toast. Melt butter in shallow pan, add oysters and seasonings. Cook over low heat 3-5 minutes till oyster edges just begin to curl. Add milk and parsley and heat. Serve on toast. Oyster Fritters Batter: Into 4 oz. flour drop an egg yolk whole. Beat a little. Add a little tepid water to make a smooth batter. Leave 10 minutes. Then beat ege white stiff with a little salt added. Add to the other mixture. This is useful for any fish. Fat must be really boiling.