Oyster Fritters

Ingredients

• the yolk of an egg
• two tablespoonfuls of ground rice
• two tablespoonfuls of salad oil
• three-fourths of a tablespoonful of vinegar
• a small quantity of cold water
• some oysters

Method

1. 1

   Separate the yolk and white of an egg, beat yolk and mix with ground rice, salad oil, vinegar, and cold water.

2. 2

   Allow batter to stand for half an hour.

3. 3

   Open oysters, whisk egg whites to stiff snow, and mix in lightly with the batter.

4. 4

   Fry oysters in batter in boiling fat.

Nutrition per serving

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 49. The excerpt below is the record exactly as published.

some oysters into halves and put in a stewpan with their strained liquor, one wineglassful of white wine, and a moderate quantity of gravy; season to taste with salt, pepper, and a small quantity each of grated lemon peel and pounded mace. Stew them gently, and when done place in them about one ounce of butter in small lumps. Cut off the tops of some small French rolls, scooping out the crumb, and put them into a stewpan of boiling butter, and fry until crisp and brown. Rub the crumbs of the rolls up finely and fry them also. Drain the rolls and fill them with the oyster mixture, placing on a hot dish with the crumbs around it, and serve. Curried Oysters. Peel and cut into thin slices a moderate sized Spanish onion; put a lump of butter into a stewpan, place it over the fire, and when the butter boils put in the onion and fry it until nicely browned. Next stir in three tablespoonfuls of curry powder, add more butter if necessary, and mix well over the fire. Pour in gradually a sufficient quantity of broth, put the lid on the pan and let the whole boil up. Grate a cocoanut and peel and chop a very sour apple, or, instead of the apple, a few tamarinds would be best if they could be obtained; put them into the stewpan with the other ingredients, and boil the whole slowly until the cocoanut is tender. Mix two tablespoonfuls of flour smooth with a little water, and stir it into the above mixture; season to taste with salt, stir and boil for five minutes. Put two or three tomatoes, freed from their *seeds, into a stewpan with a hundred oysters and their liquor, also the milk of the cocoanut. Stir them occasionally, and stew slowly for a few minutes. Add this to the former mixture. Squeeze in the juice of half a lemon, turn the curry on to a hot dish, garnish with croutons of fried bread, or sippets of toast, and serve with a separate dish of rice. Oyster Fricassee. Open and beard some oysters, put them into a stewpan with their own liquor, one ounce of butter and the strained juice of half a lemon; season them with a small quantity each of cayenne pepper and grated nutmeg and let them simmer gently by the side of the fire for a few minutes. Do not cook them too much or they will shrivel up. Beat the yolks of three eggs together with three tablespoonfuls of sherry, strain and pour in with the oysters. Toss the whole over the fire for a minute, then turn them on to a dish and serve. 112 SHELL-FISH. Fried Oysters. Select large oysters and drain them; mix one tablespoonful of flour smoothly with one-haff teacupful of milk, grate some stale breadcrumbs on a sheet of paper and season with salt and pepper; roll the oysters first in the paste and then in the breadcrumbs, covering well but touching them as little as possible. Lay them on a plate and leave them for several minutes. Beat one or two eggs thoroughly, roll the oysters in it one at a time, then roll them again in the seasoned breadcrumbs. Put a large lump of lard in a frying pan over the fire and when blue smoke arises put in the oysters and fry them until nicely browned. Take each oyster as it is cooked out of the fat and lay it on a sheet of paper in front of the Are to drain. Spread a folded napkin or an ornamental dish-paper over a hot dish, pile the oysters u{x>n it, garnish with fried parsley and serve. Fried Oysters and Bacon. Open and remove the beards from one dozen oysters, cut as many thin slices of bacon as there are oysters, trim neatly and lay an oyster on each, rolling them up and fasten with a skewer. Fry each roll carefully and nicely. Cut as many rounds ot bread about a third of an inch thick and two inches in diameter as there are rolls of bacon, toast them evenly on both sides and butter them. Spread a folded napkin or fancy edged dish-paper on a hot dish, place the pieces of toast upon it with a roll oo each, garnish with fried parsley and serve. Fried Deviled Oysters. Take one pint of oysters or suflicient to make a good dish, wipe them dry and lay them on a flat dish ; cover with butter well-warmed and mixed with cayenne pepper and lemon juice, turn them over and over in this mixture for ten minutes, then roll them in a paper of rolled crackers or sifted breadcrumbs; dip them into beaten egg and again roll them in the crumbs, fry them in boiling lard and butter mixed and serve as hot as possible. Fried Oyster Patties. Make some good puiT paste, roll it out rather thin and cut it into round pieces. Chop some oysters, mix them with some chopped hard boiled egg, a little chop|>ed parsley and a little grated lemon peel ; add a seasoning of pepper, salt and a little pounded mace, moisten the mixture with cream and a little oyster liquor, then put a good spoonful on each piece of paste, fold it over, moisten the edges with a little cream and press thcni together. Brush the patties over with the yolk of an egg and fry them for fifteen minutes. SHELL-FISH. '»3 Fried Truffled Oysters. Chop six ounces of the cooked breast of a fowl and three ounces of raw fat salt pork, put this into a mortar with a little pepper and pound it. Chop a few truffles the size of peas and mix in. Put four dozen oysters on a cloth and with a sharp knife inserted at the edj^^e of one of them make an opening up and down inside, but not to make the hole too large and fill them with the mixture. Put them when all done into a basin of flour, coat them well over, dip them into well-beaten egg, plunge them into a fryingpan of boiling fat and fry to a light golden color. Remove, drain on a cloth in a slow oven, sprinkle over with salt, arrange them on pieces of toast on a dish and serve. Oyster Fritters. Separate the yolk and white of an egg, beating the yolk well and mixing with it two tablespoonfuls each of ground rice and salad oil, three-fourths of a tablespoonful of vinegar, and a small quantity of cold water

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