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Classic
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page 261
(boiled and skimmed), place in a hot oven, bake half an hour, add another pint
of hot water, or half pint water and half pint of milk, in which a small lump of
butter has been melted; bake another half hour, and, to prevent browning too
much, cover with a tin or sheet-iron lid. All bread-crumbs, or a mixture of
crackers and bread-crumbs may be used when more convenient. As the amount of
liquor in oysters varies, and the proportion of crackers or bread-crumbs to the
oysters also varies, the quantity of water must be increased or diminished
according to judgment and taste. Some prefer to cook half the time given above.
FRIED OYSTERS.
Drain carefully, remove all bits of shell, and sprinkle with pepper and salt,
and set in a cool place for ten or fifteen minutes. Then, if oysters are small,
pour them into a pan of crackers rolled fine, add the liquor, mix well, and let
stand five minutes, add a little salt and pepper, mold into small cakes with two
or three oysters in each, roll in dry crackers until well encrusted, and fry in
hot lard and butter, or beef-drippings. Serve hot in a covered dish.
Or, if large, roll each, first in cracker dust, then in beaten egg mixed with a
little milk and seasoned with pepper and salt, then again in the cracker dust,
and fry in hot lard until a delicate brown, drain and serve on a hot platter,
with cold slaw, chopped pickles, or chow-chow.
Or, dip large fine oysters singly in flour; have some butter and lard hot in a
thick-bottomed frying-pan; lay the oysters in, and turn each as soon as browned;
when both sides are done, take them up, and serve. Grated horse-radish or
pickles should be served with them.
Or, drain thoroughly, put in a hot frying-pan, turn so as to brown on both
sides. They cook in this way in a few moments, and the peculiar flavor of the
oyster is well preserved. Serve on a hot covered dish, with butter, pepper, and
salt,
or add a little cream just before serving, and serve on toast;
or take two parts rolled crackers and one part corn meal, mix well, roll the
oysters in it, and fry in equal parts butter and lard. Season with salt and
pepper.--Mrs. W. W. Woods.
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Classic
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