66. – OYSTERS (TO FRY) (Fr. Beignets d’Huîtres.) Oysters. Chopped Parsley. Grated Lemon Rind. Pepper and Salt. Frying Batter. Method— Scald the oysters in their own liquor, and drain well. Put them on to a plate, and season with pepper, salt, chopped parsley, and a little grated lemon rind. Make some frying batter (Recipe No. [...]
November, 2005
137. – PARSLEY (TO FRY) (Fr. Persil Frit.) Required— Parsley. Boiling Fat or Oil. Method— Wash the parsley and pick it, leaving the stalks about an inch long. Let it lie between the folds of a cloth until dry, and then put it into a wire frying basket. Have ready on the fire a saucepan [...]
