Recipe or source entry
Fried Oysters
Parboil and beard two dozen oysters; dip each separately in batter, No. 288; drop them into some hot frying fat,and when done crisp, and drained upon a cloth, dish them up with fried parsley on a folded napkin, and serve hot.
Fried muscles are served in, the same way.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter06/fried-oysters.html- Legacy revision
8531e8373e9b- Source checksum
efa433e83e64f7b71e857d44113bfc3db1809d1dd5d7e5ba6108a711c3bf33a4- Legacy text checksum
439fe0f73357afff4b132b588d998736c4fe4b86fdc3614f048044935b895b37
Cite this page
Fried Oysters. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter06/fried-oysters.html