Roget's 21st Century Thesaurus, Third Edition Copyright © 2013 by the Philip Lief Group.


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.