Put two tablespoonfuls of butter into a sauté-pan; when it is hot add as many drained oysters as will make two cupfuls. Add a little salt and pepper and a tablespoonful of lemon juice. Shake them in the pan until the gills are curled, then add a tablespoonful of parsley chopped very fine. Turn them upon slices of toasted bread on a hot platter.
NO. 38. FRIED OYSTERS WITH COLD SLAW.
FRIED OYSTERS WITH COLD SLAW
Use box oysters. These are large in size and cost two cents each.
Lay the oysters on a cloth to dry them. Roll them in cracker dust, then in egg diluted with a little milk and seasoned with pepper and salt, then again cover them with cracker dust. Lay them in a frying-basket and fry them in smoking-hot fat just long enough to give them a light-brown color. Oysters toughen if cooked too long. Prepare only four at a time, as more lower the temperature of the fat too much, and if they are rolled before the moment of frying they moisten the cracker dust. Place them on a paper on the hot shelf until all are done.
Fold a small napkin and place it in the center of a cold platter. Pile the oysters on the napkin and make a wreath around them of cold slaw.
COLD SLAW
Cut cabbage into fine shreds. Put in a saucepan a half cupful of weak vinegar, the yolks of three eggs, a half teaspoonful of English mustard, a dash of pepper, a teaspoonful of salt and of sugar. Beat them together, then place them on the fire and stir until the mixture is thickened. Pour it, while hot, over the cabbage and set it away to cool.