The season for oysters is from September to April, inclusive.
Their preparation for cooking is similar to that of oysters.
To two quarts of oysters add a pint of water, and let them set an hour.
If oysters are cooked too much they become tough and tasteless.
Lay the oysters in a deep dish, and then strain the liquor over them.
Put the oysters upon it with the liquor in which they were stewed.
Put the oysters into a sieve, and set it on a pan to drain the liquor from them.
The liquor of oysters should never be thickened by stirring in flour.
Then chop a half-pint of oysters, and beat six eggs very well.
Take a pint of oysters, and save out a little of their liquid.