Home › The Principles of Cookery › OYSTERS, FRIED (another way)

OYSTERS, FRIED (another way)

Open two dozen oysters, and simmer them for two minutes in their own liquor. Dry them in a cloth, beard them, and fry them with two ounces of butter, a table-spoonful of mushroom ketchup, a tea-spoonful of finely-minced parsley, and a tea-spoonful of chopped lemon-rind. When they are nicely browned, drain them on a cloth, and serve on a hot dish with fried potatoes, and toasted sippets round them. Time, six or seven minutes to fry. Probable cost, 1s. 6d. to 3s. per dozen. Sufficient for three or four persons.