Fried Oysters

Ingredients

• Take two dozen oysters
• a small bunch of parsley, chopped fine
• half a nutmeg grated
• the crumbs of a stale French roll
• the yolks of three fresh eggs
• a quarter of a pound of butter

Method

1. 1

   Dip each oyster in beaten yolks, roll in bread crumbs, and fry in melted butter until brown and crusty.

2. 2

   Serve with celery, salt, and thin slices of Graham bread and butter.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 505. The excerpt below is the record exactly as published.

Take two dozen oysters and throw them in a large deep dish ; then take a small bunch of parsley, chopped fine, a little lemon- rind grated, half a nutmeg grated, and the crumbs of a stale French roll, also grated ; let the latter be well incorporated, adding some cayenne. Have in readiness the yolks of three fresh eggs beaten up into a foam ; dip each oyster separately into the eggs and roll them into the bread crumbs until they are all covered with a good coat. Put a quarter of a pound of butter

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