Ingredients
- four eggs
Directions
1
Use the largest oysters for frying. Take the oysters from the can and wipe them perfectly dry ; break four eggs for a whole can ; beat them a little and season very delicately with salt and pepper ; dip each oyster into the egg and then into bread crumbs grated very fine ; put them on a large board to dry again ; fry in boiling lard. — Mrs. P., Lexington, Ky.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive