American Dainties and How to Prepare Them

Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: PART II. FISH. Fried Oysters. (10.) Three dozen oysters. Two eggs. Two ounces of butter. Browned breadcrumbs. Pepper and salt. Choose large oysters. Eemove them from their liquor; dip each one in beaten egg and then in stale or browned breadcrumbs, which have been passed through a sieve. Put the butter in...
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Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: PART II. FISH. Fried Oysters. (10.) Three dozen oysters. Two eggs. Two ounces of butter. Browned breadcrumbs. Pepper and salt. Choose large oysters. Eemove them from their liquor; dip each one in beaten egg and then in stale or browned breadcrumbs, which have been passed through a sieve. Put the butter in a frying pan and when it is very hot, drop the oysters in and fry till brown; season with pepper and salt. Drain them on paper till all are done. Garnish with lemon. This is a favourite breakfast dish. Scalloped Oysters, (11.) Three or four dozen oysters. One ounce of butter. Breadcrumbs. Pepper and salt. Butter a pie-dish. Have ready some fine breadcrumbs and three or four dozen oysters. Put a layer of the crumbs on the bottom of the dish. Season them well with pepper, salt, and sprinkle with smallpieces of butter; then add a layer of the oysters also seasoned, and then a layer of the breadcrumbs, and so on until all the oysters are used, the last layer being of the crumbs. Moisten with a little of the oyster liquor. Dot with little bits of butter. Bake for half an hour and serve in the dish in which it is baked. Stewed Oysters. (12.) Two dozen oysters. One cup of milk. One cup of hot water. Two tablespoonfuls of butter. Pepper and salt. Drain the liquor from the oysters; mix with it a small teacupful of hot water, add a little salt and pepper, and set over the fire in a saucepan. When it comes to the boil, take off the scum and add a cupful of milk. Let it boil up once, then put in the oysters and allow to boil for three minutes longer. Add the butter, and when this is melted, take from the fire and serve at once. Oyster Omelette SoufH6. (13.) Twelve oysters. Four eggs. Pour tablespoonfuls of milk. One tablespo...