To Fry Oysters
From The English-Chinese cookery book, 1890
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 14. The excerpt below is the record exactly as published.
TO FRY OYSTERS. LAY them in a cloth a few minutes to dry them, then dip each one into sifted biscuit crumbs, and fry in just enough fat to brown them. Put pepper and salt
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