Italian Fried Oysters

Ingredients

• three dozen oysters
• two tablespoons butter
• one of catsup
• a little chopped lemon peel
• a little chopped parsley

Method

1. 1

   Boil oysters for one minute in their own liquor, drain them, fry in butter with catsup, lemon peel, and parsley.

2. 2

   Drain and serve garnished with fried potatoes and parsley.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 500. The excerpt below is the record exactly as published.

Italian Fried Oysters, boil three dozen oysters for one minute in their own liquor, and drain them ; fry them in two tablespoons butter, one of catsup, a little chopj^ed lemon peel and parsley; drain, place on dish, and garnish with fried potatoes and parsley. This is a delicious delicacy. Or some bread them, seasoning the crumbs with finely-chopped parsley, grated lemon rind and nutmeg and a pinch of cayenne, and fry as Gopher Fried Oysters, seasoning with celery snlt just before serving. For Manhattan Fried Oii>>ter», after draining, season with salt and pepper, roll in cracker-cruml^s or dust and cover the bottom of a frying-pan in which a tablespoon or two of butter has been made very hot ; fry brown, turning as needed and serve on dry toast. One of the most ornamental ways of serving fried oysters is as follows : cut off top from a brick-sKaped loaf of bread scraping off the inner crumbs from top and the remaining part of loaf, leaving crust half an inch thick ; place in stove until thoroughly heated, then put in the fried oysters, cover with top, tie around it ribbon, corresponding with table decorations, place on platter and serve, garnished with slices of lemon and sprigs of parsley. The loaf may be used several times if cared for carefully ; or prepare small rolls in same way, cutting them into two lengthwise, fill, tie, and serve individually. These are also nice filled with any salad or chopped meats. Always serve pickles, slaw, grated horseradish, etc., with fried oysters. Fricasseed Oysters, — Drain liquor from a quart oysters, strain Eint of it into stewpan and when it boils put in oysters ; when they egin to swell add tablespoon flour rubbed smooth with two of but- ter and cook until oysters are white and plump, add a gill cream with white pepper and salt to taste and serve hot ; some add beaten eggs and juice of a lemon, sprinkling a little chopped parsley

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