Cassell's dictionary of cookery

spoonful of flour, and simmer for twenty minutes. Add two dozen oysters, and when they are quite hot, draw the saucepan to the side of the hro for a minute or two to cool, then stir in gradually the yolk of an egg, beaten up with a table-spoonful of cream. Simmer again for a minute, and serve the oysters on a hot dish, with the sauce strained and poured over them. A tea-spoonful of lemon- juice may be added or not. Probable cost of oysters, from Is. 6d. to 3s. per dozen. Sufficient for three or four persons Oysters, Fried.— Fried oysters are generally used to garnish fish, either boiled or fried, and large oysters are the best for the purpose. Open the oysters, and simmer them for two minutes in their own liquor, dry them in a cloth, beard them, and dip them in a frying batter made as follows : — Mix six ounces of flour very smoothly with the yolk of an egg, an ounce of clarified butter, and a quarter of a pint of lukewarm water, beat the mixture until it is quite smooth, then add a pinch of salt, and let the batter stand in a cool place for a couple of hours. Stir in briskly the well-whisked whites of two eggs, dip the oysters in separately, drop them into boiling fat, and fry them until they are crisp and brown. Drain them on a cloth, and serve very hot. Time to fry the oysters, seven or eight minutes. Probable cost, Is. 6d. to 3s. per dozen. Oysters, Fried (another way). — Open two dozen oysters, and simmer them for two minutes in their own liquor. Dry them in a cloth, . beard them, and fry them with two oimces of butter, a table-spoonful of mushroom ketchup, a tea-spoonful of finely-minced parsley, and a tea-spoonful of chopped lemon-rind. When they are nicely browned, drain them on a cloth, and serve on a hot dish with fried potatoes, and toasted sippets round them. Time, six or seven minutes to fry. Probable cost. Is. 6d. to 3s. per dozen. Sufficient for three or four persons. Oyster, Fritters of.— Open a dozen oysters, and simmer them for two minutes in their own liquor. Beard them, and put them aside. Beat two eggs, and mix with them half a tablespoonful of milk. Add a little of salt, a quarter of a salt-spoonful of pepper, a quarter of a nutmeg, grated, a quarter of a salt-spoonful of pounded mace, and a quarter of a tea-spoonful of grated lemon-rind. Dip the oysters into this batter, and then into finely-grated breadcrumbs. Fry in hot fat until they are brown and crisp, and use them for garnishing. Time, five or six minutes to fry the oysters. Probable cost, Is. 6d. to 3s. per dozen. Oysters in the Pan, — Mince a onion finely, and put it into a stewpan with two ounces of fresh butter, a table-spoonful of chopped parsley, half a tea-spoonful of powdered thyme, and a little pepper and salt. Steam until the onion is tender, then add a quarter of a pint of new milk or cream and a dozen fresh oysters. Let these get quite hot, then .turn them with the sauce into a buttered baking-dish, strew finely-grated bread-crumbs thickly over, and put them into a quick oven until the crumbs are lightly browned. Time, altogether, about half an hour. Probable cost of oysters. Is. 6d. to 3s. per dozen. Sufficient for three or four persons.