Oysters
 

"What is rough without, smooth within? Take something hard to enter in. When it is in, wiggle about, That's what makes the juice come out." - Zook's Oyster House, Elverson, PA 

What could you expect in the Victorian period, at least as far as oysters go?  Peddlers walking up and down the streets hawking the fat oysters, and small stands which "shelled out" (I know that was a bad pun) the delightfully delicate meat.

Now some of you are asking where this information is being derived from, and I must give credit to an old oysterman of Long Island whom I've met and talked with for some length.  He has been kind enough to let me picturize some of his memoirs for you, and taught me much of what he has learned there and of all the history he has researched.  This is a gentleman who loves oysters!

I quote him, "We (Oystermen) recognize five grades of shell stock.  The two year old are known as the 'run of the rock' , but have been known as seconds, bushel oysters, or cullentines.  The two to three year old which are still a cry small are known as 'culls' which we could pack in a bushel of about 300-350.  That is what you put in your stews.

"Those which are two to four years and of a good size are known as 'half-shells'.  In the period you are referencing they would have been known as bench or "fancy' oysters.   Now we get into the real good ones which are 'Mediums' They are about four or five years old, and wonderful for raw eatin' or fryin'.

"Finally we get to the best, 'Box Oysters'. These are four to ten years of age and very large, sometimes called 'extras'.  They are the best fryin' oysters, and you will find them in some of the best restraunts."

The R canon became ingrained in the 18th and 19th centuries.  The R canon is the superstition of not eating oysters during the months with the letter "r" in them (The summer months)  What might have lent a hand to this superstition, is that these months coincide with late spring through summer, which is the breeding season for oysters.  The usually grey-white is now milky and watery.

Next month shucking, and preparation for your Christmas celebration!

Opening an oyster is an art form, which amazes the beginner as the skilled oysterman shucks his way through to the meat.   
Most every fine hotel and restaurant had at least one oysterman whose job it was to prepare raw service (this was to include not only oysters, but other shellfish as well) Here they provided not only the delicacies of the sea, but a unique floor show as well.
During the Christmas season, some of these professionals took great pride in portraying Father Christmas, and giving the gift of oysters!
To those of the period, many experienced the painful wounds which are associated with the technique of opening oysters.  Their thin shells cut quickly across our flesh, and the bivalve has his armor shut down tight.  Only with proper equipment shall you get him out of his suit of shell.  There are a variety of knives and devices, but only a few ways of getting to the meat without damaging it.
You will have to take great care not to slip and stab your palm or wrist when using this method of opening oysters.  This is mayhap the least strenuous method I know of on how to open oysters.
Use your left hand (If you are right handed) to brace the oyster against a non skid surface, and with the mouth (The widest end of the shell) facing you.  The hinged edge can be placed against a stopper to help in gaining access.
Take the point of your knife, and wiggle in short clockwise counter-clockwise twists (Angled down) between and into the shell.
Once entry of the blade has been made, push the blade straight in.  Then wiggle the oyster sideways until you have cut the muscle (1) and the shell releases so that you can pry it open with the knife.
In roughly the same motion, turn the oyster over and cut the muscle on the other half shell.
Take care to remove any shell particle or silt before serving.