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Fried Oyster-Plant

Cook a bunch of oyster-plant as for Oyster-Plant, Poulette, and when done, put in a dish; add a little salt and pepper and a tablespoonful of vinegar, dip them well in frying butter, and fry in very hot fat for five minutes, separating the pieces with a spoon. Lift them up with a skimmer, drain on a cloth, sprinkle over them a very little salt, and serve on a folded napkin, decorating with a little fried parsley.