Oyster Preparation

Ingredients

• twenty-five large oysters
• two tablespoonfuls of flour
• four tablespoonfuls of milk
• four tablespoonfuls of cracker-dust
• two eggs
• four heaped tablespoonfuls of bread crumbs
• two ounces of butter
• the juice of half a lemon
• one half a salt-spoonful of salt
• an equal amount of pepper

Method

1. 1

   Drain the liquor from the oysters, mix flour, milk, pepper, and salt on a plate.

2. 2

   Dip oysters into this mixture, then into cracker-dust.

3. 3

   Let them stand for 30 minutes.

4. 4

   Beat eggs until light, dip oysters in eggs, then roll in bread crumbs.

5. 5

   Grease the broiler, broil oysters for 5 minutes.

6. 6

   Serve with butter and lemon juice.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 25. The excerpt below is the record exactly as published.

two table-spoonfuls of flour, four table- spoonfuls of milk, four table-spoonfuls of cracker-dust, two eggs, four heaped table-spoonfuls of bread crumbs, two ounces of butter, and the juice of half a lemon, one half a salt-spoonful of salt, and an equal amount of pepper. Drain thoroughly the liquor from the oysters, mix upon a plate the flour, milk, pepper, and salt. 28 OYSTERS AND OTHER SHELLFISH. Dip the oysters into this mixture, one by one, and, put- ting the cracker-dust upon a sheet of kitchen-paper, drop the oysters into the dust separately, and roll them from side to side by lifting the paper alternately at opposite corners. Return then to the plate, using a fork in the lifting, and let them stand for thirty minutes, that the dust may harden with the juice. Beat the eggs now until very light, and dip the oysters one by one therein, then into the bread crumbs ; and having lightly greased the broiler, put them into it, and broil for five minutes. In serving, put the butter upon them in small lumps, and squeeze over them the lemon juice. NOTE. — Before beginning the preparing of oysters in this manner, it would be well to read the notes on fried oysters, page 25. Oyster Croquettes. — Materials to be used in the follow- ing proportions : Twenty-five large oysters

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