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 into a sieve, and set it on a pan to drain the liquor from them.
Put the oysters upon it with the liquor in which they were stewed.
The liquor of oysters should never be thickened by stirring in flour.
It is a supper dish, and is brought in with terrapin, oysters, &c.
Then chop a half-pint of oysters, and beat six eggs very well.