Fried Oysters, Single Breaded
From Cooking for profit, 1886
Serves 2
Cost of material: 23 cents.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 97. The excerpt below is the record exactly as published.
12— Oysters Sawteed in Butter. Not necessary to use eggs. Drop the oysters into a plate of cracker meal and give them a good coating. Be careful not to rub it off as it will not stick a second time Drop an ounce of butter in the frying pan, and when melted lay in the oysters close together. Cook over a brisk fire to get brown on one side with- out hardening them. Lay a small plate upside down on the oysters, turn over the pan, then slide the cake of oysters from the plate into the pan again without letting them break apart, and brown the other side. Serve on the plate set in another plate. Ornament with lemon and parsley. There are oval shaped pans for such sautees as this, to be in shape for a platter. Cost of material — 12 medium oysters 7, butter 2, cracker meal 1, lemon and parsley garnish 1, table extras 4, 16 cents. 313— Fried Oysters. Single Breaded. Dry the oysters by pressing with a napkin. Drop them into beaten egg^ in which is a little salt, and out of that into craker meal. Give them a good coating by pressing, with care not to rub, or leave a bare place for the grease to get in. Drop them singly into a fry- ing pan of hot lard . Fry brown in 2 or 3 minutes. Dish neatly in the middle of a hot platter with a piece of lemon and sprigs of parsley Cost of material — oysters 12, eggs 3, meal 1, lard to fry 2, lemon and parsley garnish
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