1871 Barkeeper's ready reference

barkeepers' ready reference.

113

FRIED OYSTERS. Take the largest and freshest Oys- ters } as salt Oysters are not good fried. Wipe them dry and dip each oyster into a batter of the yolk of eggs, beat up well with cream, half and half. Then dip it into grated crackers or bread crumbs. Have your frying pan nearly full of equal parts of butter and lard, boiling hot. Dip the oyster in and cook until light brown. Use no salt on them.