90 
EDIBLE BRITISH MOLLUSKS. 
them a little white wine^ a little cream, and a little 
lemon-juice, a bit of butter, and shake them up together ; 
then serve/^'^ 
Butch Oysters.— -^o\\ rock oysters in yolk of egg; 
then dip them in grated breadcrumbs and white pepper, 
one by one, and fry them in butter. Serve with melted 
butter in a sauce tureen.^^f 
To Fry Oysters.— 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 very lit- 
tle flour over them. Dip them in the yolk of an egg, 
and fry them brown in butter."’^ 
Fried Oysters— Ostr as 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 flour, and 
moisten them with equal quantities of broth and wine. 
When done, add the juice of a lemon.^^ 
“ Fried Oysters ; another way. — Beat up two or three 
eggs in a cup, and rasp breadcrumbs on a plate, with 
sweet herbs powdered, and lemon peel. Dry the oysters 
as much as possible, souse them in the egg, and cover 
them with crumbs. Fry them in plenty of good butter, 
and serve with lemon-juice, cayenne, and brown bread 
and butter, cut thin.^^J 
A Ragout of Oysters. — Melt some butter, put in a 
little flour ; keep it stirring till brown ; wet it with 
gravy ; put in a crust with the oysters and liquor ; toss 
it ; season with pepper, parsley, and fish broth 
* MS, Book. 
t ‘ The English Cookery Book,’ edited by J. H. Walsh, E.E.C.S. 
t Maitre Jacques. 
