Oysters (to Fry)

Ingredients

• 1 dozen oysters
• 1 egg
• 1 oz. flour
• 1 pint good cream
• 1 lb. white bread crumbs
• Fat for frying
• A very little pepper, salt, and cayenne

Method

1. 1

   Choose some fine oysters, and beard them, drop them in boiling water just a quarter of a minute; drain and dry thoroughly; dip in batter No.

2. 2

   3, then drop in smoking-hot fat until just a light brown; drain on kitchen paper.

3. 3

   These may be served with bread and butter or round boiled fish, or in the centre of a dish of lobster cutlets.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 6. The excerpt below is the record exactly as published.

OYSTERS (to Fry). Choose some fine oysters, and beard them, drop them in boiling water just a quarter of a minute ; drain and dry thoroughly; dip in batter No. 3 (page 117), then drop in smoking- hot fat until just a light brown ; drain on kitchen paper. These may be served with bread and butter or round boiled fish, or in the centre of a dish of lobster cutlets. No. 31. OYSTERS (Rissolettes). 1 oz. flour 2 tablespoonfuls of liquor from ' oysters i pint good cream 4 oz. butter 1 dozen oysters 1 egg i lb. white bread crumbs Fat for frying A very little pepper, salt, and cayenne

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