Fried Oysters

Ingredients

• 25 large oysters
• roll each one in egg
• crumbs

Method

1. 1

   Parboil oysters, sprinkle with salt and pepper, roll in egg and crumbs, fry in hot fat, and serve garnished with lemon.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 36. The excerpt below is the record exactly as published.

crumbs, and fry in salt pork fat. 7. — Broiled Quail on Toast. Split the birds down the back ; season with salt and pepper ; baste with oil and broil over a clear fire. Arrange slices of buttered toast on a platter ; lay a bird on each slice. Gar- nish with watercress. 8. — Mutton Chops a la Cleveland. Fry 8 mutton chops in 3 tablespoon fuls of sweet oil and 3 of butter. Put them on a hot platter while you make the sauce. Chop i onion and i pint of mushrooms very fine ; put them into a saucepan with a little butter and fry until brown ; add J4 pt. of strained tomatoes and boil five minutes ; add a pinch of cayenne, salt and chopped parsley. Lay the chops around in a circle ; pour the sauce in the centre, and garnish with points of toast. 136 November^ 9. — Turkey and Cranberry Jelly. Lay slices of cold turkey in a saucepan with I cup of gravy if you have it, or soup stock. Let get hot and pile neatly in the centre of a hot platter. Thicken the gravy with a little flour, and pour a little of it over the turkey. The day before you wish to use this make a cranberry jelly with i pt. of cranberries nearly covered with water ; boil half an hour and strain through a sieve ; to a cupful of juice put a cup of sugar; let boil, and when jellied turn into small heart-shaped moulds. When ready to use make a border of these around the turkey. 10. — Fillet of Sole with Normandy Sauce. Cut each flounder into 4 fillets ; season with salt and pepper ; put them into a sauce- pan with a little butter, a gill of white wine, a chopped onion ; boil and cook 10 minutes ; then make a sauce as follows : Put 2 ozs, of butter and 2 of flour in a saucepan ; stir and cook a little without browning ; dilute with the fish gravy and boil 10 minutes; skim and thicken with the yolks of 2 eggs, and stir on the fire without boiling ; add the juice of a 137 ■: <") Movember. lemon ; stir well and sirain. Place ihe fillets on a dish and pour the sauce over. II. — Lucanian Eggs. Cut s hard-boiled eggs in eighths, length- wise. Add I cup of cooked macaroni, J^ a cup of grated cheese and i ^ cups of while sauce ; season with salt, paprika, onion juice, and anchovy essence. Turn into a buttered baking dish ; cover with buttered crumbs and set into the oven long enough to brown the crumbs. — From " The Boston Cooking School Magazine." 12. — Ham with Cream Sauce. Heat a frying-pan very hot, and into it put slices of raw ham. Do not use any fat to fry it. When crisp take it out and lay It on a hot platter. Add i cupful of milk to the fat in the pan ; when it boils, thicken with i tablespoonful of flour ; season with salt and pepper. Pour the sauce over the ham and 13 — Golden Eggs. Into a frying-pan put 2 tablespoon fuls of lard ; when very hot, drop in 8 eggs care- November. fully, one by one, and let them cook for 2 minutes. Then with a skimmer take each one up separately and lay on a dry cloth. Have some fritter-batter ready and dip each egg into it; fry in deep fat until a golden brown. Serve at once. 14. — Salmon Toast. Take a can of salmon and pick it over care- fully, taking out all pieces of skin and bones. Put it into a saucepan with 2 tablespoonfuls of butter, a teaspoonful of salt and yi a cup of cream ; let boil up once and serve on hot buttered toast. 15.— Portuguese Hash. One pt. of cold chicken chopped fine ; put it into a saucepan with z tablespoonfuls of butter. Into another saucepan put ^ cup of chicken broth, chopped parsley and i stalk celery chopped fine, salt and pepper ; let this boil up and then tliicken with flour. Turn the chicken into the broth ; mix well and turn out on a hot platter. Into a frying-pan put the whites of 4 unbeaten eggs ; cover with sailed boiling water; when cooked (as for poached eggs), cut into small fancy shapes ; decorate the hash with these and serve. November^ i6. — Fried Chicken with Tartar Sauce. Cut up a chicken as for fricassee ; season with salt, pepper and nutmeg ; dip each piece in melted butter and bread crumbs. Fry in deep fat. Tartar Sauce. — Make a mayon- naise dressing, and add to it i finely chopped gherkin, i tablespoonful chopped parsley, and a few capers. 17. — Scalloped Oysters and Macaroni. Drain about 25 oysters ; put a layer of boiled macaroni, cut in small pieces, into a baking dish ; then a layer of oysters, a seasoning of salt and pepper; continue so doing until the dish is full ; cover the top with bread crumbs and bits of butter and bake )4 an hour. 18. — Chops with Flemish Sauce. Broil the chops and lay on a hot platter. Flemish Sauce. — Cut a cupful of the red part of the carrot into ^ inch dice and cook in boiling salted water until tender. Make i cup of brown sauce ; add the cooked carrot, ]4 a teaspoonful of chopped parsley, i table- spoonful each of chopped pickles and grated horseradish. — Mrs. M. J. Lincoln, 140 November^ xg. — Lobster Omelet. Take the meat from i boiled lobster and pick it into small pieces ; put it into a sauce- pan with }4 a cup of white wine and a small piece of butter. Moisten with a little cream, and let it cook for 5 minutes. Make a plain omelet and fold the lobster mixture in the centre. 20. — Turkey Ragout. Cut cold turkey in neat slices. Into a saucepan put i cup of turkey stock, i stalk of chopped celery ; thicken with a thickening of butter and flour rubbed smooth. When the sauce is like cream add the turkey and cook 5 minutes. 21. — Fried 0)rsters. Slightly parboil 25 large oysters ; sprinkle with salt and pepper and when cool, roll each one in egg

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