2Q2 OYSTERS, AND ALL ABOUT THEM. 



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" To fry Oysters. Take the largest oysters, open them, 

 but do not mangle them, wash them in their own liquor, and 

 take away all bits of shells ; strew a little flour over them. 

 Dip them in the yolk of an egg, and fry them brown in 

 butter." 



" To fry Oysters another way. Beat four eggs with salt, 

 add a little nutmeg grated, and a spoonful of grated bread, 

 then make it as thick as batter for pancakes, with fine 

 flour ; drop in the oysters, and fry them brown in clarified 

 beef suet. They are to lay round any dish of fish." (a] 



" To fry Oysters. Take two quarts of large oysters, 

 parboil them in their own liquor, then wash them in warm 

 water, dry them, beard them, and flour them ; then fry 

 them crisp in clarified butter ; then lay in the dish prawns 

 or shrimps buttered with cream and sweet butter, and lay 

 the fried oysters about them ; run them over with beaten 

 butter and the juice of oranges ; lay bay-leaves ar;d orange 

 or lemon in slices round the oysters." (3) 



" To fry Oysters. Open large oysters, and lay them on 

 a sieve to drain ; then put them into a marinade of the 

 juice of three or four lemons, and a sliced onion, pepper, 

 a little basil, a bay-leaf, and five or six cloves. Turn the 

 oysters often when they lie in this marinade. Then make 

 a batter with flour and water, and one egg and a little salt. 

 Beat these well together ; melt a bit of butter as big as 

 a walnut, and mix it with your batter ; then take your 

 oysters out of the marinade, and dry them well between 

 two napkins, dip the oysters in the batter, and fry them in 

 clarified butter made very hot. When they are fried brown, 

 serve them on a clean napkin, with fried parsley." (c] 



(a] " The Housewife's Pocket Book." 

 (b) " Cook's and Confectioner's Dictionary," John Nott. 



(c) Idem. 



