160 EDIBLE BRITISH MOLLUSCA. 



grated bread, then make it as thick as batter for pan- 

 cakes, with fine flour; drop in the oysters, and fry 

 them brown in clarified beef suet. They are to lay 

 round any dish of fish."* 



" 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 and orange or lemon in slices round the 



oysters."t 



" 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 thorn up 

 on a clean napkin, with fried parsley. "J 



"Fried Oysters Ostras Asada, Spanish recipe. 

 Take the fish out of the shells, and simmer slowly for 

 some minutes in their own liquor. Add salt, pepper, 

 parsley chopped fine, a clove of garlic, some oil or 

 butter, in which fry them gently; stir in a spoonful of 



* * The Housewife's Pocket Book.' 



f * Cook's and Confectioner's Dictionary,' John Nott. J Idem. 



