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 Stewed oyster meat fried in batter of flour, breadcrumb and mace (Bradley 1728, Mrs.B, etc). See also: Fried Oysters  Original Receipt in 'The Country Housewife and Lady's Director' by Prof. R Bradley, 1728 (Bradley 1728)To fry Oysters for a Plate, or the Garnish of the foregoing Dish. Make a Batter of Eggs and Flower, Crumbs of Bread, and a little Mace, beaten fine. Stew some large Oysters in their own Liquor gently, and wipe them dry, and flower them: dip them, after this, in the Batter, and fry them in very hot Butter, or Lard, or Seam of an Hog; and they will be incrustated, or cover'd, with a sort of Paste, which will be very agreeable, either for a Plate, or to garnish a Dish. If we have them alone, serve them with some of the Liquor, a little Butter, some White Wine, boiling first some Spices in the Liquor. [Elsewhere in the same text...] The same Person who sent the foregoing Receipts, concerning Oysters, advises another way of roasting Oysters, which I think is a very good one, and not much known. It is, to take large Oysters, open them, and hang them by the finny part on a small Spit, after having first dipt them in the Yolk of an Egg, and roll'd them in Crumbs of Bread; turn them three or four times before the Fire, and baste them gently with Butter, till the Crumbs of Bread are crisp upon them, and serve them hot. Original Receipt from 'A New System Of Domestic Cookery' by 'A Lady' (Mrs. Maria Eliza Ketelby Rundell) (Rundell 1807)Fried Oysters to garnish boiled Fish. Make a batter , of flour, milk, and eggs ; season it a very little ; dip the oysters in it, and fry them a fine yellow brown. A little nutmeg should be put into the seasoning, and a few crumbs of bread into the flour.  |
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