The English green oysters are the best that are known; the latter end of
August is about the time an epicure would begin to eat them; the small
ones are the best for table, and the large ones for culinary purposes;
to blanch them open them with care, and put them in a stewpan with their
own liquor; let them set, but they must not boil; beard them, strain
their own liquor over them in a basin, put them by and use where
described.