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Classic
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page 481
5. Boston Fried Oysters. Turn the oysters in fine cracker meal and egg batter;
fry for about 10 minutes over a slow fire in butter; cover the hollow of a hot
platter with tomato sauce and place the oysters in it, but they must not be
covered; garnish with chopped parsley.
6. Oyster Fritters. Select good-sized oysters, drain off the liquor, and to a
cup of this juice add a cupful of milk, a little salt, four well-beaten eggs,
and enough flour to make a batter. Surround the oysters in the batter, then fry
in butter and lard, turning them so as to brown them on both sides. Serve very
hot.
7. Scalloped Oysters. Roll crackers very fine so as to have about one pint of
crumbs. Butter a deep earthen-ware dish, pour in a little of the oyster liquor,
then put in a layer of oysters, sprinkle with salt and pepper, and lay small
pieces of butter upon them, then another layer of cracker crumbs and oyster
juice, then oysters, pepper, salt and butter, and so on until the dish is
filled; the top layer to be of cracker crumbs. Beat an egg and add to it one
cupful of milk, and turn this over the oysters. Cover the dish and bake for
one-half hour. When baked through uncover the dish, and set on the top grate to
brown.
8. Clam Fritters. Take 25 large sand clams from their shells; cut each in two,
and lay them on a folded napkin. Put a pint of flour into a basin, add to it
one-half pint of sweet milk, 3 well-beaten eggs, and nearly as much of their
liquor as you have milk, beat the batter until smooth, then stir in the clams.
Put plenty of lard into a pan, let it become boiling hot, and then put in the
batter by the spoonful, fry to a delicate brown on one side and then turn on the
other.
POULTRY.
1. Dressing or Stuffing for Fowls. Cut off the crust from stale slices of
wheatbread, and pour warm water on the bread. Then press until dry, put into
another dish, add pepper, salt, a teaspoonful of powdered
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