OYSTER FRITTERS.
Have ready some of the finest and largest oysters; drain them from
the liquor and wipe them dry.
Beat six eggs very light, and stir into them gradually six table-spoonfuls
of line sifted flour. Add by degrees a pint and a half
of rich milk and some grated nutmeg, and beat it to a smooth
batter.
Make your frying-pan very hot, and put into it a piece of butter
or lard. When it has melted and begins to froth, put in a small
ladle-full of the batter, drop an oyster in the middle of it, and
fry it of a light brown. Send them to table hot.
If you find your batter too thin, so that it spreads too much in
the frying-pan, add a little more flour beaten well into it. If it
is too thick, thin it with some additional milk.
the liquor and wipe them dry.
Beat six eggs very light, and stir into them gradually six table-spoonfuls
of line sifted flour. Add by degrees a pint and a half
of rich milk and some grated nutmeg, and beat it to a smooth
batter.
Make your frying-pan very hot, and put into it a piece of butter
or lard. When it has melted and begins to froth, put in a small
ladle-full of the batter, drop an oyster in the middle of it, and
fry it of a light brown. Send them to table hot.
If you find your batter too thin, so that it spreads too much in
the frying-pan, add a little more flour beaten well into it. If it
is too thick, thin it with some additional milk.
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