Fried Oysters
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 66. The excerpt below is the record exactly as published.
two dozen large oysters, press them lightly between two dishes till they are cold ; then slit them open, without quite severing them, dip in frying batter, and fry in hot fat ; drain and pile on a napkin on a dish garnished with fried parsley, and serve with Tomato sauce in a boat apart PRACTICAL HOUSEHOLD COOKERY. 155 886. FRIED ANCHOVIES. Steep two dozen anchovies in cold water for about two hours, or till they ai*e easily opened, and bone them; wipe off the scales, by rubbing them with a coarse cloth ; trim the anchovy fillets to an even shape and steep in milk for an hour, di'ain, wipe, and pass them tlirough the breadings ; then fry in very hot fat, drain, and pile tliem up on a napkin on a dish, garnish with fried parsley, and serve with two lemons cut in quarters
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