Fried Oysters

Ingredients

• one hundred oysters
• the yolks of six eggs
• very fine bread crumbs or cracker dust
• a quarter of a pound of butter
• equal quantities of butter and lard

Method

1. 1

   Coat oysters in beaten egg, then roll in seasoned bread crumbs.

2. 2

   Fry in hot butter and lard until golden brown.

3. 3

   Serve dry on a hot dish.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 43. The excerpt below is the record exactly as published.

a quarter of a pound of butter; when hot, lay in the pieces of duck, fry a nice brown \ put the giblets in with the ducks, then cover with hot water and stew until tender, letting the water oook almost dry at the last; add half a teacup of currant jelly, the same of Port wine ; boil three minutes, and serve with the gravy over them ; thicken with a teaspoon of browned flour. ^ Haunch of Venison Boasted. Wash and wipe the meat with a dry cloth, make a thick paste of flour and water, butter a large sheet of paper and cover the venison with it ; roll out the paste three-quarters of an inch thick, lay this over the fat side, cover it with three or four sheets of thick white paper and tie it securely with wrapping-cord ; baste well all the time it is roasting to prevent the paper and string from burning. A haunch of twelve pounds will require three hours to roast, a larger one in proportion ; half an hour before it is done, take it from the oven, cut the strings, take off the paste and paper, dredge it with flour and season with pepper and salt ; put it back in the oven, baste it with butter and roast for half an hour longer, or until it is of a fine brown, basting it frequently; when the venison is done, thicken the gravy with a leaspoonful only of browned flour, aid a glass of Port wine and 88 COOKERY FROM RXriffSXENCE. % tablespoonfiil of camnt jelly, simmer until the jelly u diB* Bolyed, pour over the meat and serve. A saddle of venison is eooked precisely the same way. * Tenison Steaks. To broil them, oat them half an inch thick, broU over a iNrighi fire ; when done, season with oayenne pepper and salt ; melt over the fire in a small stew-pan a tablespoonfal of currant jelly and a piece of butter the siie of an egg, pour over the steaks and serve. If you wish to cook them in the chafing-dish, cut half the thickness, lay them in the dish, season with pepper and salt^ add butter and currant jelly, and simmer a few minutes. Heck and Shoulder of Venison. Season and roast the same as mutton, and serve with currant jelly separate. * Venison Pasty. Take the meat from a breast or shoulder of venison, cut it into pieces about two inches square ; crack the bones and put them with all the trimmings of the meat in a stew-pan with pepper and salt, and stew them for two hours ; strain them out and put the meat you intend for the pie into this broth, add to it three gills of Port wine, two onions cut in slices, three blades of mace, a dozen blades of allspice and a quarter of a pound of butter ; let the meat^itew in this until half done ; take out the meat and put it in a deep dish, pour over enough of the gravy to cover it, with a teaspoonAil of flour stirred into a paste with a little of the broth ; cover with half puff paste, ornament the top, and bake it nearly two hours in a slow oven. Before you send it to table, add the juice of a lemon to the remainder of the gravy and half a g^ of Port wine ; give it a boil up and pour it through a smidl opening in the crust. * Quails or Partridges. Singe, draw and wash them ; truss the legs and wings to the body, cover the breast with a slice of ht bacon, lay them in s POULTRY AND OAME. 89 PAD, With Tery little water round them, season with a little pep- per and dust lightly with flour, baste them frequently with the drippings, and roast them for fifteen or twenty minutes. Sim- mer the giblets for an hour or more ; when the birds are dished, torn the giblets into the pan } they should have yery little broth OB ihem ; dust in a little flour, add a glass of Port wine, boil up onoei pour oyer the birds and serve. ♦ Frogs. Only the hind-quarters of frogs are cooked ; wash and wipe them, flour them and fry a light brown in butter ; or put them in a stew-pan with butter, a sprinkling of flour, and pepper and salt ; shake them about over the fire for a moment, then add a very little water, simmer until tender and almost dry, then add a ooffeeoup of oream, butter the size of an egg, a little flour and chopped parsley, give a boil up and serve. Canvas-back Ducks. After being well washed, roast them twenty minutes, servo them whole, carve them at the table, lay them in a chafing-dishi with cayenne pepper, salt, a large piece of butter, half a tuni« bier of currant-jelly, and as much Madeira wine^ simmer few minutes and serve. SHELL VISn. * Stewed Oysters. Drain tlie oystexs in a oullender, put tlie jaioe o^er Am ire in a poroelain-lined kettle, with a little salt, let it simmer until the seum rises, then strain the juice through a clean elotfa, re- turn it to the kettle, and for a hundred oysters, add three blades of mace, half a saltspoon of black pepper, a dozen whole all- spice, and a pint of rich new milk ; bring to a boil, then stir in the oysters with six ounces of butter rubbed to a paste with a heaping tablespoonful of flour, simmer five or six minutes, or untU the beard of the oyster separates into leaves, and serre. * Broiled Oysters. For broiling, you must have fine large oysters; drain them in a cullender, and spread them between two clean soft towels, let them lie for ten or fifteen minutes ; butter the bars of the broiler to prevent the oj^ters from sticking ; lay the oysters oloSe to- gether, as many as you can get on the broiler, and put them over a bright fire. When they commence to brown, turn the other side of the gridiron down, have ready a deep tin dish or pan, very hot, with a quarter of a pound of butter, and as much black pepper and salt as will season the oysters to your taste ; turn them into it, stir them well through the butter, and serve on a hot dish. If you have more oysters than your broiler will hold keep the first covered closely and set the pan in the oven, whilst you proceed with the rest. Oysters can only be broiled on the double wire gridirons which come for the purpose. (91) 92 COOKERY FROM EXPERIENCE. * Panned Oysten. Drain che juice from a hundred oysters, and lay ihem between Uie folds of a soft olean oloth or towel until they are dry ; melt in a firying-pan a quarter of a pound of butter. When quite hoty put in the oysters, add pepper and salt, and stir them over a good fire until they show their leaves, then pour in a hot dishi ooyer and serve. * Fried Oysters. For frying, as for broiling, you require fine large oysters ; drain them, and dry them between soft towels ; for one hundred oysters, put in a large bowl or basin the yolks of six eggs beaten slightly ; put the oysters all in at onoe, and stir them round Until every oyster is coated with egg; then take each one out separately, and roll in very fine bread crumbs or cracker dust, which has been seasoned with pepper and salt ; melt in a frying- pan equal quantities of butter and lard

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