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snowynight ([personal profile] snowynight) wrote2024-06-29 12:15 pm
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Weekend Cooking: Fried Oysters


You shapeless nothing, in a dish!
You, that are but almost a fish!
Cowper.

The largest and finest oysters should be chosen for frying. Simmer them in their own liquor for a couple of minutes; take them out, and lay them on a cloth to drain; beard them, and then flour them, egg and breadcrumb them, put them into boiling fat, and fry them a delicate brown.
 
 
A much better way is to beat the yolks of eggs, and mix with the grated bread, a small quantity of beaten nutmeg and mace, and a little salt. Having stirred this batter well, dip your oysters into it, and fry them in lard, till they are a light brown color. Take care not to do them too much. Serve them up hot. For grated bread, some substitute crackers pounded to a powder, and mixed with yolk of egg and spice.



From: A Poetical Cook-Book by Maria J. Moss (1864 US)

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