(Directions for Cookery, 1851)

Get the largest and finest oysters. After they are taken from the shell wipe each of them quite dry with a cloth.

Then beat up in a pan yolk of egg and milk, (in the proportion of two yolks to half a jill or a wine glass of milk,) and have some stale bread grated very fine in a large, flat dish.

Cut up at least half a pound of fresh butter in the frying-pan, and hold it over the fire till it is boiling hot.

Dip the oysters all over lightly in the mixture of egg and milk, and then roll them up and down in the grated bread, making as many crumbs stick to them as you can.

Put them into the frying-pan of hot butter, and keep it over a hot fire. Fry them brown, turning them that they may be equally browned on both sides.

If properly done they will be crisp, and not greasy.

Serve them dry in a hot dish, and do not pour over them the butter that may be left in the pan when they are fried.

Instead of grated bread you may use crackers finely powdered.



  Home   |   Fish Information   |   Seafood Soups   |   Fish Recipes   |   SHELLFISH RECIPES   |   Forcemeats etc   |   Seafood Sauces   |   Key West Recipes   |   Bibliography   |   Links  

Classic Seafood Recipes & Fish Recipes

Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
Original material copyright © 1990 - 2017 James T. Ehler unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.