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American cookbook, 1930s?
Page 4
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To Fry Oysters Select the fattest of large size, dip them in beaten eggs then in flour or fine bread crumbs, fry them in lard till of a light brown. They are fine garnish for calves head, fish or most dishes. Oyster Pancakes Mix together equal measures of oyster liquor and milk to a pint of this mixture put a pint of wheat flour a few oysters, two eggs and a little salt, drop by spoonfuls into hot lard and fry till of a nice brown Oyster Pie Line a deep dish with pie-crust, fill with dry pieces of bread and cover it with puff paste, bake either in a bake pan or quick oven till it is a light brown by this time have the oysters just stewed, take off the upper crust, take out the pieces of bread, put in the oysters, season with salt pepper and butter, walnut catsup replace the upper crust
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To Fry Oysters Select the fattest of large size, dip them in beaten eggs then in flour or fine bread crumbs, fry them in lard till of a light brown. They are fine garnish for calves head, fish or most dishes. Oyster Pancakes Mix together equal measures of oyster liquor and milk to a pint of this mixture put a pint of wheat flour a few oysters, two eggs and a little salt, drop by spoonfuls into hot lard and fry till of a nice brown Oyster Pie Line a deep dish with pie-crust, fill with dry pieces of bread and cover it with puff paste, bake either in a bake pan or quick oven till it is a light brown by this time have the oysters just stewed, take off the upper crust, take out the pieces of bread, put in the oysters, season with salt pepper and butter, walnut catsup replace the upper crust
Szathmary Culinary Manuscripts and Cookbooks
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