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Classic
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page 62
CRABS. (Soft Shell.)
Crabs may be boiled as lobsters. They make a fine dish when stewed. Take out the
meat from the shell, put it into a sauce-pan with butter, pepper, salt, a pinch
of mace, and a very little water; dredge with flour, and let simmer five minutes
over a slow fire. Serve hot; garnish the dish with the claws laid around it.
The usual way of cooking them is frying them in plenty of butter and lard mixed;
prepare them the same as frying fish. The spongy substance from the sides should
be taken off, also the sand bag. Fry a nice brown, and garnish with parsley.
OYSTERS.
Oysters must be fresh and fat to be good. They are in season from September to
May.
The small ones, such as are sold by the quart, are good for pies, fritters, or
stews; the largest of this sort are nice for frying or pickling for family use.
FRIED OYSTERS.
Take large oysters from their own liquor into a thickly folded napkin to dry
them; then make hot an ounce each of butter and lard, in a thick bottom
frying-pan. Season the oysters with pepper and salt, then dip each one into egg
and cracker-crumbs rolled fine, until it will take up no more. Place them in the
hot grease and fry them a delicate brown, turning them on both sides by sliding
a broad-bladed knife under them. Serve them crisp and hot.
--Boston Oyster House.
Some prefer to roll oysters in corn-meal and others use flour, but they are much
more crisp with egg and cracker-crumbs.
OYSTERS FRIED IN BATTER.
Ingredients.--1/2 pint of oysters, 2 eggs, 1/2 pint of milk, sufficient flour to
make the batter; pepper and salt to taste; when liked, a little nutmeg; hot
lard.
Scald the oysters in their own liquor, beard them, and lay them on a cloth to
drain thoroughly. Break the eggs into a basin, mix the flour with them, add the
milk gradually, with nutmeg and seasoning, and put the oysters in a batter. Make
some lard hot in a deep frying-pan; put in the oysters, one at a time; when
done, take them up with a sharp-pointed skewer, and dish them on a napkin. Fried
oysters are frequently used for garnishing boiled fish, and then a few
bread-crumbs should be added to the flour.
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