Ingredients
- one into egg
Directions
1
Take large oysers from their own liquor into a thickly folded napkin to dry them; then make hot an ounce each of butter and lard in a thick-bottomed frying pan. Season the oysters with pepper and salt, then dip each one into egg and cracker crumbs rolled fine, until it will take up no more. Place them in the hot grease and fry them a delicate brown, turning them on both sides by sliding a broad-bladed knife under them. Serve them crisp and hot.
2
_Boston Oyster House._
3
Some prefer to roll oysters in corn meal and others use flour, but they are much more crisp with egg and cracker crumbs.
By F. L. Gillette and Hugo Ziemann ·
Recipe sourced from
gutenberg