Читать книгу Breakfast, Luncheon and Tea - Marion Harland - Страница 74

Table of Contents

1 quart fine oysters.

Cayenne pepper.

Lemon-juice.

Some melted butter.

1 egg, beaten light.

½ cup rolled cracker.

Wipe the oysters dry, and lay in a flat dish. Cover with a mixture of melted butter, cayenne pepper (or pepper-sauce), and lemon-juice. Let them lie in this for ten minutes, turning them frequently; roll in the crumbs, then in the beaten egg, again in the crumbs, and fry in mixed lard and butter, made very hot before the oysters are dropped in.