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Updated: May 15, 2025
It's a melancholy descent from the days when I could do justice to a lunch at Sherry's and sup off oyster-crabs and devilled bones. He sighed from the depths of his capacious frame. I ordered an omelette and a chop, and took another look at him. The large eyes seemed to be gazing steadily at me without seeing me.
OYSTER SALAD. Boil two dozen small oysters for five minutes in water enough to cover them; add a little salt and a tablespoonful of vinegar; drain and cool. Put into a salad-bowl the centre leaves of two heads of cabbage lettuce, add the oysters whole, pour over them a mayonnaise; garnish with oyster-crabs, hard-boiled eggs, and, if liked, a few anchovies cut into fillets.
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