The 1918 Fanny Farmer Cookbook

Salt

/2 cup stale bread

crumbs

Pepper

Mix bread and cracker crumbs, and stir in butter. Put a thin layer in bottom of a buttered

shallow baking−dish, cover with oysters, and sprinkle with salt and pepper; add one−half half

each oyster liquor and cream. Repeat, and cover top with remaining crumbs. Bake thirty

minutes in hot oven. Never allow more than two layers of oysters for Scalloped Oysters; if

three layers are used, the middle layer will be underdone, while others are properly cooked. A

sprinkling of mace or grated nutmeg to each layer is considered by many an improvement.

Sherry wine may be used in place of cream.

Sautéd Oysters

Clean one pint oysters, sprinkle on both sides with salt and pepper. Take up by the tough

muscle with plated fork and dip in seasoned cracker crumbs. Put two tablespoons butter in hot

frying−pan, add oysters, brown on one side, then turn and brown on the other.

Oysters with Bacon

Clean oysters, wrap a thin slice of bacon around each, and fasten with small wooden skewers.

Put in a broiler, place broiler over dripping−pan, and bake in a hot oven until bacon is crisp

and

brown, turning broiler once during the cooking. Drain on brown paper.

Fried Oysters

Clean, and dry between towels, selected oysters. Season with salt and pepper, dip in flour,

egg,

and cracker or stale bread crumbs, and fry in deep fat. Drain on brown paper and serve on a

folded napkin. Garnish with parsley and serve with or without Sauce Tyrolienne.

Fried Oysters in Batter

Clean, and dry between towels, selected oysters. Dip in batter, fry in deep fat, drain, and serve

on a folded napkin; garnish with lemon and parsley. Oysters may be parboiled, drained, and

then fried.

Batter

Chapter XI − FISH

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