Fried Oysters

Ingredients

• 2 cups oysters
• 2 tablespoons cold water
• 1 part melted Crisco
• 3 of vinegar
• salt to taste
• pepper to taste
• paprika to taste

Method

1. 1

   Wash, drain, and dry oysters between 2 towels; let stand in a marinade of 1 part melted Crisco and 3 parts vinegar with salt and pepper for 10 minutes.

2. 2

   Roll in cracker-crumbs seasoned with salt, pepper, and paprika.

3. 3

   Beat 2 eggs with 2 tablespoons cold water, dip oysters in egg, then roll again in crumbs.

4. 4

   Fry in hot Crisco for 1 minute, using a frying basket.

5. 5

   Drain and serve with tartare sauce.

Nutrition per serving

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 98. The excerpt below is the record exactly as published.

Fried Oysters, Tartare Sauce Roast Guinea Hens Rice Croquettes en Surprise Lettuce, Asparagus and Red Pepper Salad Cheese Wafers Pineapple Mousse Coffee *Fried Oysters—Wash, drain, and dry oysters between 2 towels; let stand in a marinade 10 or more minutes, then drain again. Roll in cracker- crumbs, ‘seasoned with salt, pepper, and paprika. For 2 cups oysters, beat 2 eggs with 2 tablespoons cold water until well mixed; dip oysters, crumbed, into egg, and roll again in crumbs. Fry 1 minute in hot Crisco. Use frying-basket and cook 6 oysters at a time. Drain and serve at once with tartare sauce. The marinade is made as follows: Take 1 part melted Crisco and 3 of vinegar, with salt and pepper to taste. Stir oysters into this and let stand 10 minutes, then drain off any of the marinade that has not been absorbed. 171 A Calendar of Dinners April 2 Emergency Soup *Veal Pot Pie Baked Dumplings Cabbage Salad Cheese Crackers Fruit Jelly, Whipped Cream Coffee *Veal Pot Pie—Wipe piece of veal from shoulder; and cut into pieces for serving; add ¥% inch strip salt pork or bacon for each piece of veal, cover with cold water, put over fire and bring quickly to boiling point, then, after boiling five minutes, skim and let simmer until meat is tender. When nearly tender, add salt and pepper to taste, and biscuit mixture cut into rounds. Cook ten minutes without lifting cover. Serve meat in center of platter, dumplings at ends and sauce, thickened, if needed, with flour and water, over whole. Dump- lings may be steamed 15 minutes over saucepan boiling water. This is usually preferable, to avoid removing them from fire until instant of serv- ing. Beaten yolks of 2 eggs, diluted with % cup cream and added to sauce, gives a richer dish. Biscuit mixture is made as follows: Sift 1 quart good flour, 2 teaspoons baking powder and 1 teaspoon salt, putting it through sifter 2 or 3 times. Rub into flour 1 large tablespoon Crisco and add sufficient sweet milk to make dough as soft as can be rolled and cut. Roll about 34 inch thick, cut with round biscuit cutter. April 3 Crecy Soup Mutton Cutlets Savory Lentils Roast Pigeons Chipped Potatoes Egg and Letiuce Mayonnaise * Apricot Fritters, Vanilla Sauce Coffee *Apricot Fritters—6 apricots, % pint syrup, half lemon, frying-batter, Crisco, and vanilla sauce. Select firm, ripe apricots, or pre- served ones can be used, cut them in halves, and take out stones. Stew them gently in syrup with grated rind of % lemon. When they are tender, drain well, and let them cool. Have ready some frying-batter, dip apricots into it, then fry in plenty of hot Crisco. When a nice golden color, take them up, drain on paper, dish up on a napkin and serve with vanilla sauce. April 4 Brown Soup Mousse of Ham Veal Olives Mashed Potatoes Pear Salad Cheese Ramekins *Rice Souffle Fruit Custards Coffee *Rice Souffe—4 tablespoons ground rice stirred to smooth paste with % tablespoon Crisco and 6 tablespoons milk. Add remainder of a pint of milk, and put all into a saucepan, and stir tillit thickens. Add beaten yolks 4 eggs and 2 tablespoons sugar well stirred, also add the well whisked whites oe 4 eggs. Mix all thoroughly, place in a Criscoed souffle dish, and bake for % hour. Serve instantly. Spinach April 5 *White Soup Fried Fillets of Haddock Roast Chicken, Bread Sauce Potato Chips Brussels Sprouts Cress and Orange Salad Iced Castle Puddings Coffee *White Soup—2 small onions, 1 turnip, 1 pound potatoes, 1 stalk celery, 2 small parsnips or artichokes, 3 pints water, % pint milk, 1 table- spoon flour or cornstarch, 2 table- spoons Crisco, and salt to taste

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