The Blue Grass Cook Book

page 61

VEAL AND OYSTERS
V. C. G.

Two pounds of tender, lean veal cut in thin, small pieces. Dredge with flour and
fry in sufficient hot lard to keep it from sticking.

When nearly done add a pint and a half of fine oysters. Thicken with a little
flour and season with salt and pepper, and cook till done.

Serve in a hot dish.

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