Fried Oysters

Ingredients

• 1 doz. large oysters
• Egg
• Breadcrumbs
• Flour
• Pepper and salt
• Boiling dripping

Method

1. 1

   Pick out a dozen large oysters, sprinkle with flour, shake off excess, season with salt and pepper, dip in beaten egg, then coat with breadcrumbs.

2. 2

   Fry in boiling fat until golden brown.

Nutrition per serving

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 18. The excerpt below is the record exactly as published.

flour not more than a teaspoonful, and half a cup of breadcrumbs, season with pepper and salt, then mix with the eggs, etc., the salmon and chopped parsley. Have ready some boiling dripping, and drop a large tablespoonful of the mixture into the boiling fat, and fry until a nice golden brown. 75— SCALLOPED LOBSTER. 1 tin lobster Juice of a lemon ^ pt. of white sauce Cayenne Cupful breadcrumbs 1 tablespoonful of butter. Mode. — Butter some scallop shells or patty pans, mix in a basin the lobster, white sauce, lemon juice and add cayenne to taste. Fill each of the shells or tins with the mixture ; cover with breadcrumbs, and on each put a little butter ; iDake for about ten minutes or until they are nice and brown. Serve at once. 76— HADDOCKS A LA BOHEMIENNE. 1 tin haddocks 3 tomatoes 1 onion Cayenne - Juice of a lemon 1 egg Breadcrumbs and butter. Mode. — Slice the onion very finely, put in a pie-dish with about a dessertspoonful of butter ; put this in the oven and allow it to cook for about ten or fifteen minutes ; in the meantime turn out the haddocks and remove all the skin and bones, sprinkle with cayenne and the juice of the lemon ; slice the tomatoes and put about half of them in with the onions, then add all the haddocks ; cover with the remainder of the tomatoes, beat up the egg with a little milk and pour over the lot, then cover with the breadcrumbs j put pieces of butter on and bake for fifteen minutes. Tinned Fish. 77- ~SALMON AU GEATIN. 1 tin salmon 1 oz. of grated clieese 2 tablespoonfuls vinegar 1 teacup of breadcrumbs 2 tablespoonfuls of oil 1 tablespoonful of butter Cayenne. Mode. — Put the salmon into a pie-disb, then mix the oil, vinegar and salmon well together, and pour over the salmon ; then shake over the grated cheese and tastily cover with the breadcrumbs ; place pieces of butter on the top and bake for twenty minutes. 78- -PICKLED HEEEINGS. 6 salt herrings 1 onion 1 cupful of vinegar Teaspoonful of pepper- 2 apples corns. Mode. — First soak the herrings for an hour. Then slice the onion and apples and place in a jar with the vinegar, pepper corns and herrings (if there are any soft roes chop finely and put in the jar also), fasten down and ihey are ready for use in three days. 79— SPEATS (A nice way of cooking). 1 tin sprats 1 wineglassful of good ToasSt whisky. Mode. — Place three or four sprats on a plate about an inch apart ; then place another layer the opposite way, and so on till you have four layers ; pour the whisky over the sprats and light it ; allow it to burn out ; carefully place the sprats on hot toast and serve. OYSTERS. In coohing oysters it is ivise to keep all the liquor hehngi^ig to them for use in cooking ; he sure they are perfectly fresh. 80-^STEWED OYSTERS I doz. oysters . A little parsley Cupful of milk Cornflour Pepper and salt, butter. Mode. — Boil the milk ajid thicken with a little corn- flour, then add the oysters and liquor, pepper and salt ; and last^ the parsley and butter. Serve very hot. 81-^FEIED OYSTEES. 1 doz. large oysters

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