Fried Oysters

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Yield: 24.0 oysters
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

twenty-four large oysters ↝ Oysters, raw [Shellfish]
four table spoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
their liquor ↝ Oysters, raw [Shellfish]
boiling lard ↝ Lard [Fats and Oils]
a small quantity of salt ↝ Salt, table, iodized [Spices and Herbs]
fried parsley ↝ Parsley, raw [Not included in a food category]
stewed spinach ↝ Spinach, raw [Vegetables and Vegetable Products]

Instructions (10)

Open twenty-four large oysters, blanch them with their own liquor.
When three parts done strain them, and preserve the liquor.
Wash and let them drain.
Make a batter with four table spoonfuls of flour, two eggs, a little pepper and salt, and their liquor.
Beat the batter well with a wooden spoon or a whisk for five minutes.
Put the oysters into the batter, mix them lightly.
Have ready boiling lard.
Take the oysters out singly with a fork, put them into the lard, and fry them of a nice brown colour.
Put them on a drainer, strew over a small quantity of salt, and serve them up.
If they are for a dish put fried parsley under them, or stewed spinach.

Original Text

To fry Oysters for a Dish.

Open twenty-four large oysters, blanch them with their own liquor, and when three parts done strain them, and preserve the liquor; then wash and let them drain. In the meanwhile make a batter with four table spoonfuls of flour, two eggs, a little pepper and salt, and their liquor. Beat it well with a wooden spoon or a whisk for five minutes. Put the oysters into the batter, mix them lightly, and have ready boiling lard. Take the oysters out singly with a fork, put them into the lard, and fry them of a nice brown colour. Then put them on a drainer, strew over a small quantity of salt, and serve them up. If they are for a dish put fried parsley under them, or stewed spinach.

Notes

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