Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 112

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For frying, take only the largest and finest oysters. They should be as fresh as you can get them. Salt oysters are not good for frying. Take them out of their liquor, carefully, with a fork, picking off whatever bits of shell may be about them. Dry them in a clean napkin. Prepare some grated bread-crumbs, or pounded cracker, or soda biscuit, seasoned with cayenne pepper. Have ready plenty of yolk of egg beaten till very light; and to each egg allow a large tea-spoonful of rich cream, or of the best fresh butter. Beat the egg and cream together. Dip each oyster first into the egg, &c., and then into the crumbs. Repeat this twice till the oysters are well-coated all over. Have ready boiling, in a frying-pan, an equal mixture of fresh butter and lard. It must come nearly to the edge or top of the frying-pan, and be boiling fast when the oysters go in; otherwise they will be heavy and greasy, and sink to the bottom. Fry them of a yellow brown on both sides. Send them to table very hot.

Oysters will be found much the best when fried in grated bread-crumbs. Cracker-crumbs form a hard, tough coating that is very indigestible, and also impairs the flavor. Use no salt in making the batter. Omit it entirely. It overpowers the taste of the oysters.