Fried Oyster-Crabs
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 513. The excerpt below is the record exactly as published.
Fried Oyster-Crabs. — Wash and dry 1J pints of Oyster- Crabs, dip them first in flour, then in cold milk, and finally in cracker-dust or finely-sifted breadcrumbs ; shake them well in a colander, and fry in hot fat for three minutes. Serve in croustades made of short-paste (see Fig. 542), garnish with parsley, and sprinkle a little salt over before serving. Stewed Oyster-Crabs a la Foulette. — Remove all the meat from 1J pints of Oyster-Crabs
Cook this with the app: pantry check, scaling, and the assistant.