Fried Oysters

Ingredients

• Twenty-five large oysters
• two tablespoonfuls of flour
• four tablespoonfuls of milk
• four tablespoonfuls of crackers-dust
• two eggs
• four heaped tablespoonfuls of bread crumbs
• one saltspoonful of salt
• one saltspoonful of pepper
• one saltspoonful of grated nutmeg

Method

1. 1

   Drain oysters thoroughly.

2. 2

   Mix flour, milk, pepper, and salt on a plate.

3. 3

   Dip oysters in the mixture, then roll in cracker-dust.

4. 4

   Place on kitchen paper and let stand.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 10. The excerpt below is the record exactly as published.

one saltspoonful of salt, and as much pepper. Boil and open the terrapin, as directed in Recipe No. 4. Put the butter into a bowl and beat it to a cream with the back of a wooden spoon. Add to this the yolks of the eggs, and beat both until thoroughly mixed, when the flour should be introduced by degrees, and the whole brought slowly to the boiling point. Take then the pieces of meat from the two terrapin, the pepper and salt, and put all with th« butter, eggs, and flour previously prepared and boil the whole slowly for three quarters of an hour. Care should be taken to stir from time to time, to prevent burning, while thus boiling, and at the expiration of this time, add the cream, letting it all boil for fifteen minutes longer, when it should be drawn from the fire, the sherry added. Serve at once. OYSTERS AND OTHER SHELLFISH.— SECOND DIVISION. Fricassee of Oyster.— Procure for this : 20 SHELLFISH, Twenty-five oysters, two ounces of butter, one ounce of flour, yolks of two eggs, one teaspoonful of lemon juice, one grain of cayenne, oncf grain of grated nutmeg, a lump of salt the size of a pea, one-half a saltspoonf ul of pepper. Bring first the oysters in their own liquor to the boil- ing point, and when this is reached strain them and put the oysters, for the time, aside. Melt now in a separate sauce- pan, the butter, and add thereto the flour together with one teacupful of the strained liquor. Cook this for about two minutes, to give the mixture consistency, and then taking the saucepan from the fire, drop in the yolks of the eggs, one by one, stirring quickly until all is well mixed together. Add then the lemon-juice, pepper, salt, nutmeg and cayenne, when the whole should be placed again over the fire, stirred briskly to prevent boiling, and allowed to become very hot. Just before serving drop in the oysters and serve on buttered toast. Fried Oysters. — Provide for this : Twenty-five large oysters, two tablespoonfuls of flour, four tablespoonfuls of milk, four tablespoonfuls of crackers- dust, two eggs, four heaped tablespoonfuls of bread crumbs, one saltspoonf ul of salt, one saltspoonful of pep* per, one saltspoonful of grated nutmeg

Cook this with the app: pantry check, scaling, and the assistant.