SMOTHERED OYSTERS (_Maryland fashion_).
Drain all the juice from a quart of oysters. Melt in a frying-pan a piece
of butter the size of an egg, with as much cayenne pepper as can be taken
up on the point of a penknife, and a saltspoonful of salt. Put in the
oysters, and cover closely. They are done as soon as the edges ruffle.
Serve on thin slices of buttered toast as a breakfast or supper dish. A
glass of sherry is often added.
OYSTER OR CLAM FRITTERS.
Chop twenty-five clams or oysters fine, and mix them with a batter made as
follows: One pint of flour, in which has been sifted one heaping
teaspoonful of baking-powder and half a teaspoonful of salt; one large cup
of milk, and two eggs well beaten. Stir eggs and milk together; add the
flour slowly; and, last, the clams or oysters. Drop by spoonfuls into
boiling lard. Fry to a golden brown, and serve at once; or they may be
fried like pancakes in a little hot fat. Whole clams or oysters may be
used instead of chopped ones, and fried singly.
TO BOIL LOBSTERS OR CRABS.
Be sure that the lobster is alive, as, if dead, it will not be fit to use.
Have water boiling in a large kettle, and, holding the lobster or crab by
the back, drop it in head foremost; the reason for this being, that the
animal dies instantly when put in in this way.
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