)
- 1 c. bread crumbs
- 2 Tb. butter
- 1 c. cracker crumbs
- 1 pt. oysters
- Salt and pepper
- 1 c. milk
Butter the bread crumbs with the butter, and then mix them with the cracker crumbs. Sprinkle the bottom of a greased baking dish with one-fourth of the crumbs, and over this put a layer of oysters that have been previously cleaned. Sprinkle with salt and pepper and add one-fourth more of the crumbs. Add another layer of oysters, sprinkle with salt and pepper, and place the remainder of the crumbs on top. Strain the liquid from the oysters through a piece of cloth, mix this with the milk, and pour over the dish thus prepared. Place in a hot oven, and bake until the mixture is thoroughly heated and the top is brown.
95. FRIED OYSTERS.--Of all the dishes prepared from oysters, fried oysters undoubtedly find favor with the greatest number of persons. However, unless care is taken in frying the oysters, they are likely to be somewhat indigestible. Deep fat should be used for this purpose, and it should be hot enough to brown a 1-inch cube of bread a golden brown in 40 seconds.
FRIED OYSTERS
(
Sufficient to Serve Six
)
- 24 large oysters
- 1 egg
- 1/4 c. milk
- Fine cracker crumbs
- Salt
- Pepper
Thoroughly dry the oysters by laying them on one end of a soft cloth and patting them with the other. Beat the egg and add the milk to it. Dip the oysters into the cracker crumbs, then into the egg-and-milk mixture, and again into the crumbs. Fry in deep fat until brown. Remove from the fat, drain well, and place on oiled paper. Sprinkle with salt and pepper and serve hot.