Oysters Fried in Batter

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 6 min Total: 6 min
Yield
3.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (4)
  1. Scald the oysters in their own liquor, beard them, and lay them on a cloth, to drain thoroughly.
  2. Break the eggs into a basin, mix the flour with them, add the milk gradually, with nutmeg and seasoning, and put the oysters in the batter.
  3. Make some lard hot in a deep frying-pan, put in the oysters, one at a time.
  4. When done, take them up with a sharp-pointed skewer, and dish them on a napkin.
Original Text
OYSTERS FRIED IN BATTER. 291. INGREDIENTS.—1/2 pint of oysters, 2 eggs, 1/2 pint of milk, sufficient flour to make the batter; pepper and salt to taste; when liked, a little nutmeg; hot lard. Mode.—Scald the oysters in their own liquor, beard them, and lay them on a cloth, to drain thoroughly. Break the eggs into a basin, mix the flour with them, add the milk gradually, with nutmeg and seasoning, and put the oysters in the batter. Make some lard hot in a deep frying-pan, put in the oysters, one at a time; when done, take them up with a sharp-pointed skewer, and dish them on a napkin. Fried oysters are frequently used for garnishing boiled fish, and then a few bread crumbs should be added to the flour. Time.—5 or 6 minutes. Average cost for this quantity, 1s. 10d. Seasonable from September to April. Sufficient for 3 persons. EXCELLENCE OF THE ENGLISH OYSTER.—The French assert that the English oysters, which are esteemed the best in Europe, were originally procured from Cancalle Bay, near St. Malo; but they assign no proof for this. It is a fact, however, that the oysters eaten in ancient Rome were nourished in the channel which then parted the Isle of Thanet from England, and which has since been filled up, and converted into meadows.
Notes
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