Fried Oysters

Ingredients

• the oysters
• salt
• pepper
• one tablespoonful of milk

Method

1. 1

   Wash and drain oysters, sprinkle with salt and pepper, let stand for 20 minutes.

2. 2

   Roll in seasoned crumbs, dip in egg mixed with milk, roll in crumbs again, and fry in hot lard for 1 minute.

3. 3

   Drain and garnish with pickles or chowchow.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 107. The excerpt below is the record exactly as published.

the oysters are done. Remove the upper shell ; season the oyster on the lower shell with butter^ pepper^ salt^ and vinegar^ and serve at once. Or take from the shells, put into a hot dish, season, and serve immediately. There is no other way of cooking the oyster in which the natural flavor is so full}^ developed. Raw Oysters. — Open the oysters ; look them over care- fully ; remove any fine pieces of shell which ma}^ adhere to them ; then season slightly with salt and pepper^ and let 1/6 The Boston Cook Book, them stand half an hour in the ice chest. Serve on fanc}" oyster plates, or on the deep half-shell, with slices of lemon. Serve with small squares of buttered brown bread. Ousters on Ice. — Put a rectangular block of clear ice, having smooth, regular surfaces, in a large pan. With a hot brick or flat-iron melt a cavity large enough to hold the desired number of 03'sters. Pour the water from the cavity, and fill with oysters, which should first be drained, and seasoned with salt and pepper. Place a thick napkin on a platter, put the ice upon this, cover the dish with parsley or smilax, and garnish with lemon. The ice is some- times roughly chipped to resemble a rock. If the dinner be served from the- sideboard, individual plates of ice are made. To prepare Oysters for Cooking. — Pour half a cup of cold water over one quart of oysters ; then with clean hands take out the 03'sters separately and remove any bits of shell or seaweed. Serious accidents have often resulted from the presence of pieces of shell. The crabs which are found among the oysters are considered a delicacy and should be saved. The 03"ster liquor is seldom used, as enough comes from the oysters in cooking ; but, if de- sired, it should be strained before using. The 03^sters may then be cooked in any of the following ways. To cooh or parboil Oysters in their Liquor. — Put them in a saucepan without water ; stir them, or shake the pan slightl}^ ; as soon as heated, suflflcient liquor comes from them to keep them from burning. When the edges curl or ruffle, and the o^^sters look plump instead of flat, the}^ are cooked. Season with salt, pepper, and butter, and serve as a plain roast; or pour on toast, and call it a fancy roast. For Oyster Stew, see page 154. Smothered Oysters. — Put one tablespoonful of butter in a covered saucepan with half a saltspoonful oi lohite pepper, one teaspoonful of salt, and a few grains of cayenne pepper. When hot, add one pint of oysters carefull}- prepared. Cover closely, and shake the pan to keep the oj^sters from The Boston Cook Booh. sticking ; cook two or three minutes, or till plump. Serve on toasted crackers. Creamed Oysters. — Make one cup of thick cream sauce (see page 190), and season with salt^ pepper^ cayenne^ and celery salt. Wash and pick over one pint of oysters^ and parboil until plump. Skim carefully ; drain and add them to the sauce. Serve on toast^ and garnish the dish Tvith points of toast; or the toast may be omitted, and bread crumbs browned in butter sprinkled over the 03'sters. When served in patty shells or in a vol-au-vent^ make the cream sauce thicker. Fricasseed Oysters. — Cook one pint of oysters in hot but- ter., till plump, as directed for smothered oysters. Drain, and keep the oysters hot, and add enough cream to the 03'ster liquor to make one cupfid. Cook one tablespoonful of Jlour in one tablespoonful of hot butter. Add slowly the hot cream and 03'ster liquor. Season with one teaspoonful of lemon juice ^ salt., and pepper to taste. Pour the sauce into one well-beaten egg., add the hot 03'sters, and heat one minute. Serve on toast., if for breakfast ; or in paper cases, or patties, if for lunch or dinner. Scalloped Oysters. — One pint of solid oysters, washed and drained ; one third of a cup of melted butter; one cup of cracker or stale bread crumbs, moistened in the melted but- ter. Butter a shallow dish ; put in a layer of crumbs, then a layer of 03'sters ; season with salt and pepper; and, if you like, add Worcestershire sauce, lemon juice, wine, or mace. Then put in another la3'er of crumbs, then 03^sters and seasoning, with a thick \^jqy of crumbs on the top. Bake in a hot oven about twent3^ minutes, until the crumbs are brown. Many prefer to heat the 03^ster liquor and the butter with an equal quantit3^ of milk or cream, and use more cracker. Moisten each la3^er of cracker with the hot liquid. Reserve the larger part of the butter for the top la3^er of crumbs. In this way a larger dish ma3^ be prepared with the same quantit3' of 03"sters. Oysters en Coquille. — Prepare as for scalloped 03'sters. Put one or two very large or several smaller 03^sters in 12 178 The Boston Cook Book. oyster or scallop shells ; season, and cover with buttered crumbs. Bake till the crumbs are brown. Place the shells on small plates, and serve one to each person. Large scallop shells may be obtained at the fish market, then cleaned and used several times. Tin, granite, or silver shells may also be used. Oysters and Mushrooms in Crusts. — Bake Parker- House- roll dough in round pans, or as small round biscuit placed some distance apart. When cold, cut a slice from the top of each, and remove the soft inside without breaking through the crust. Fill with the following mixture : — Parboil half a pint of oysters. Strain, and save the liquor. Cut the oysters fine, and mix with them half a can of chopped mushrooms. Mix the oyster liquor and mush- room juice with enough cream to make one pint in all. Pour this hot liquid slowly on one tahlespoonf al of Imtter and three of flour cooked, together. Season highh' with salt^ pepper, lemon juice^ and cayenne. Pour this into the crusts, and serve at once. This dish is acceptable to those who cannot eat oysters in puff-paste patties. Pigs in Blankets^ or Huitres au Lit. — Season large 03'S- ters with salt and pepper. Cut very thin slices of fat hacon ; wrap each oyster in a slice of bacon, and fasten with a wooden skewer. Put in a hot omelet pan, and cook just long enough to crisp the bacon. Serve on small pieces of delicate toast. Fried Oysters. — Wash the 03'sters, drain, sprinkle with salt and pepper^ and let them stand twenty minutes. Roll first in seasoned crumbs., then dip in beaten egg mixed with one tablespoonful of milk

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