Oysters, Fried

Ingredients

• Twenty-five large oysters
• One large table-spoonful of butter
• One large table-spoonful of flour
• One large table-spoonful of chopped parsley
• One-half pint of milk
• Two eggs (yolks only)
• Salt and pepper to taste

Method

1. 1

   Boil the oysters in their own liquor, and drain.

2. 2

   Place the butter in a frying-pan, and when it has melted, add the flour, rubbing to a smooth paste.

3. 3

   Now pour in the milk, and stir it until it boils; then add the oysters, half a cupful of the liquor and the salt and pepper, and stir again until the liquid boils.

4. 4

   At this point remove the pan from the fire, stir in the eggs, well beaten, and also the parsley, and serve at once.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 47. The excerpt below is the record exactly as published.

OYSTERS, FRIED. Drain the oysters well in a colander and season with salt and pepper. Have ready a pint and a-half of dried bread'Crumbs (see index for method of preparing bread for crumbing), and slightly salt and pepper them. This quan- tity of crumbs will " bread " fifty oysters, which number will be ample for six persons. Thoroughly beat three eggs. Place a few crumbs on a plate, and roll the oys- ters in them, adding crumbs as needed, until all the oys- ters have been treated to the crumbs. Lay the oysters as they are crumbed on a baking board that has been sprinkled with crumbs. Dip the oysters into the beaten egg, one at a time, and roll each, as soon as dipped, in the bread-crumbs again. Do not pile them one upon another ; and let them stand at least an hour before fry- ing, if you would have them in perfection. Place a layer of oysters in a frying-basket and plunge them into boiling fat that is so hot that blue smoke rises from the center. Cook about a minute and a-half, and drain on soft brown paper. Oysters fried in this manner are brown, tender, crisp and plump. [ [ 8 THE PA TTERN COOK-BOOK. OYSTERS, SAUTEED. Drain the oysters well, season with salt and pepper, and roll them in fine bread or cracker crumbs. Place clear fat in a frying-pan (butler may be used if the differ- ence in cost is not an object), and when it becomes very hot drop in enough oysters to cover the bottom of the pan. When one side is browned, turn the oysters care- fully to brown the other side. The iron pancake griddle is often used for this purpose, as in this way many oysters may be cooked at one time. Serve very hot on toast. OYSTERS FRICASSEED Twenty-five large oysters. One large table-spoonful of butter. One large table-spoonful of flour. One large table-spoonful of chopped parsley. One-half pint of milk. Two eggs (yolks only). Salt and pepper to taste

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