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Oyster Essence. —Take 1/2 doz. (or any number, according to the necessity, or ability of the patient to take the essence) of large, nice oysters, with their share of juice; put in a stew-pan, and place on the stove, or over the fire, and let them simmer slowly, until they smell, or become plump or full—3 to 5 minutes 'according to the heat; then take off, strain and press out the juices without breaking the oysters, and serve hot. Light, stale, bread crumbs, very-light, dry biscuit, or crackers, as preferred or convenient, will give additional relish and strength when the patient is able to have them.
Remarks. —Most people say, "put in salt, " when they give directions to prepare oysters; but I know it is best not to put in the salt, or other seasoning, until just as you are about to remove them from the fire.
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