Fried Oysters

Ingredients

• largest and finest oysters
• a very little pepper

Method

1. 1

   Drain and wipe oysters.

2. 2

   Roll in beaten egg, then in cracker crumbs mixed with pepper.

3. 3

   Fry in equal parts of lard and butter.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 7. The excerpt below is the record exactly as published.

fried oysters, cabbage salad with French dressing is most appetizing. Celery makes a delicious accompaniment to oysters no matter how they are prepared, although generally it is served with the soup. OYSTER SOUP. Twenty-four oysters, 1 quart of milk, 2 tablespoonfuls of butter, 2 tablespoons of flour. Allow 4 oysters to each plate, and to each 24 oysters allow one quart of milk. Drain the oysters and pour over them a cup of cold water. Drain again, strain liquor through finest sieve and add the oysters. Set over fire and boil until oysters are plump and edges are curled. Heat milk, cook butter and flour together and add hot milk. Cook until smooth and creamy. Add oyster liquor and season, adding plenty of butter. Add oysters and serve at once. If de- sired, celery salt may be used as seasoning. OYSTERS ROASTED IN SHELLS. Oysters, salt and pepper, butter, cracker dust. Wash shells clean and wipe dry. Place in a pan with the round part of the shell down. Set in very hot oven for three minutes. Take from oven and remove upper shell. Place three oysters in each of the round shells. Season with salt, pepper and small bits of butter, cover with cracker dust, return to oven and brown. This is a delicious and easily prepared dish for a Sunday night supper. OYSTERS 19 CREAMED OYSTERS; ENOUGH FOR FIFTY PEOPLE. One-half pound of butter, 1 pint of flour, V/2 gallons of oysters, 1 quart of rich sweet milk. Melt the butter, then add the flour, stirring well. Then add the milk a little at a time. Put the oysters on in a pan with their own juice, and let them cook until they begin to puff, and then drain the juice from them and add them to the white sauce with salt and pepper. Keep hot and serve in timballs. — Mrs. S. P. Cooper. PANNED OYSTERS. Pick over the opened oysters to remove bits of shell. Wash quickly in cold water and drain on sieve. Put into sauce- pan with 1 tablespoon butter for 25 oysters and a dash of salt and pepper. Cover and shake over a hot fire until edges rufile and oysters are plump. May be served on toast. STEWED OYSTERS. Pick over and wash 1 quart oysters. Scald 1 pint milk. Strain, boil and skim oyster liquor; when clear add oysters. Cook till oysters are plump and well ruffled; take from fire, add hot milk, salt and pepper. If desired thicker, rub together 1 tablespoon each of butter and flour; add to milk and stir until smooth. This may be varied iby addition of a little chopped celery or onion. LITTLE PIGS IN BLANKETS. Season large oysters and cut very thin slices of bacon, about 2 or 3 inches; wrap the oysters in bacon and fasten with small wooden toothpicks and cook a nice brown. Serve with picks in them. — Mrs. D. Y. Cooper. SCALLOPED OYSTERS. Pick, wash and drain 1 solid quart oysters. Put in layers in baking-dish, alternating with dry bread or cracker crumbs 20 OYSTERS and seasoning. When dish is filled add strained oyster liquor and sufficient milk to moisten. Cover with crumbs, add 1 tablespoon butter in bits and bake % hour in hot oven. FRIED OYSTERS. Select largest and finest oysters. Drain and wipe them by spreading upon cloth, laying another over them, pressing lightly. Roll each in beaten egg, then in cracker crumbs with which has been mixed a very little pepper

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