Oysters, Marinaded and Fried

Ingredients

• three ounces of flour
• a well-beaten egg
• a pinch of salt
• half an ounce of clarified butter
• one-eighth of a pint of lukewarm water
• a dozen oysters
• the juice of a large fresh lemon

Method

1. 1

   Mix flour with beaten egg, salt, clarified butter, and water to make a batter.

2. 2

   Boil oysters in water, cool, and marinate with salt, pepper, nutmeg, and lemon juice for half an hour.

3. 3

   Dip oysters in batter and fry until crisp and brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1066. The excerpt below is the record exactly as published.

Oysters, Marinaded and Pried.— Make a batter as follows : — Mix three ounces «f flour very smoothly with a woU-beaten ogg, add a pinch of salt, half an ounce of clarified butter, and one-eighth of a pint of luke- warm water. Open a dozen oysters, put them into a saucepan, cover them with cold water, and bring them slowly to a boil. Take them out, throw them into cold water for a minute, then di-ain them and place them side by side in a shallow dish, sprinkle a little salt, pepper, and grated nutmeg over them, squeeze the juice of a large fi-esh lemon upon them, and let them remain in this marinade for half an hour. Dip them separately into the batter, drop them into boiling fat, and fry until they are crisp and brown. Serve very hot. Time to fry the oysters, six minutes. Probable cost. Is. 6d. to 3s. per dozen. Suffi- cient for one or two Oysters, Mock. — Wash and scrub well a dozen deep oyster shells. Mince the flesh of a Dutch herring very finely, divide it into twelve parts, and put one part into each of the shells. Place upon it a piece of boiled sweetbread, the size and shape of a small syster, which has been dipped into egg and seasoned bread-crumbs. Sprinkle bread-crumbs thickly over the mock oysters, lay a piece of butter on each, and bake them in the oven, or put them "before the fire for a few minutes until they are lightly browned. Sei-ve very hot. Time, about ten minutes to brown. Probable cost. Is. per dozen. Sufficient for one or two persons. Oysters, Omelet of. — Mince well a dozen fried oysters. IVIix with them half a dozen well-beaten egg

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