[189-++] Oysters are thus called, that are born, as well as bred and fed, in this country, and are mostly spit in the Burnham and Mersey rivers: they do not come to their finest condition till they are near four years old.
[189-§] WILL RABISHA, in his receipt to "broil oysters," (see his Cookery, page 144,) directs, that while they are undergoing this operation, they should be _fed_ with white wine and grated bread.
In BOYLE'S Works, 4to. 1772, vol. ii. p. 450, there is a very curious chapter on the eating of oysters.
[191-*] "Animal food being composed of the most nutritious parts of the food on which the animal lived, and having already been digested by the proper organs of an animal, requires only solution and mixture; whereas vegetable food must be converted into a substance of an animal nature, by the proper action of our own viscera, and consequently requires more labour of the stomach, and other digestive organs."--BURTON _on the Non-naturals_, page 213.
[192-*] New-York and other places on the sea-coast of the United States, afford oysters in great plenty and perfection, and the various methods of preparing them are well known. A.
Wash a leg or shin of beef very clean, crack the bone in two or three places (this you should desire the butcher to do for you), add thereto any trimmings you have of meat, game, or poultry (_i. e._ heads, necks, gizzards, feet, &c.), and cover them with cold water; watch and stir it up well from the bottom, and the moment it begins to simmer, skim it carefully; your broth must be perfectly clear and limpid, on this depends the goodness of the soups, sauces, and gravies, of which it is the basis: then add some cold water to make the remaining scum rise, and skim it again; when the scum is done rising, and the surface of the broth is quite clear, put in one moderate-sized carrot, a head of celery, two turnips, and two onions, it should not have any taste of sweet herbs, spice, or garlic, &c.; either of these flavours can easily be added immediately after, if desired, by Nos. 420, 421, 422, &c. cover it close, set it by the side of the fire, and let it simmer very gently (so as not to waste the broth) for four or five hours, or more, according to the weight of the meat; strain it through a sieve into a clean and dry stone pan, and set it in the coldest place you have.