1931 The Art of Drinking More by Dexter Mason

TIPPLE AND SNACK

OYSTER ROAST

This is for outdoors, in the woods or on the beach. If you can find a place where the sheriff and the fire marshal will let you build a fire, dig a hole about three feet square, and a foot and a half deep. Fill it full of rocks and build a roaring fire on the rocks. Let the fire burn away. If you are on the beach, spread seaweed over the rocks. If you are in the woods, spread a wet gunny– sack over the rocks. Lay the oysters out on this, as many as you want, and cover them over with more seaweed, or a couple of wet gunnysacks. Leave the oysters there for 2 hours. They are then ready to · eat. Equip each guest with a dime store coarse wash rag with which to hold the hot oysters, a cup with some sauce in it, and a fork. Make the sauce as follows : One pound of butter, 1 bottle of catchup, 4 beef cubes, and 4 tablespoons of Worcestershire sauce. Melt this all together in a pot. The best thing to serve with the oysters is coleslaw, .and plenty of beer.

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