|
Classic
Cook Books
< last page | next page >
page 72
rolled fine, until it will take up no more, then lay them in the pan, hold it
over a gentle fire until one side is a delicate brown; turn the other by sliding
a fork under it; they will fry in five minutes. Oysters may be fried in butter
but it is not so good, lard and butter in equal parts being best. Oysters, to be
fried, after dipping as directed, may be dipped into beaten egg first, then into
rolled cracker.
Scalloped oysters.
Two tablespoonfuls of beef substance, two tablespoonfuls of cream; pepper and
salt to taste; bread or cracker crumbs, and oiled butter. Scald the oysters in
their own liquor, and boil. Put in the oysters and seasoning; let them gradually
heat through, but do not boil.
Put the bread or cracker crumbs and oysters in alternate layers in a baking
dish, whereupon brown in oven. Serve very hot.
< last page | next page >
Classic
Cook Books
|
