How to Fry Oyaton.

Manawatu Herald, 20 August 1896, Page 4

How to Fry Oyaton.

Avoid oracker crumbs. They are pasty and will make a hard outer shell around the oyster that will in the beginning remove any possibility of success. Pnt some stale bread in the oven to dry, and after it is thoroughly bard grate it finely and keep the crumbs in a glass jar, 10 that if any are left they can be kept for future use. Then beat together an egg and a oup of sweet milk, seasoning with salt, pepper and, if liked, n little Worcester sauce. Be sure not to beat the egg separately. Dip the oysters first in their own liquid, then in the crumbs, then in the egg and milk and, lastly, in the crumbs again. Then comes the actual frying, which is the crucial point. The secret of success is to have plenty of fat and have it boiling hot Tho oysters should only be immersed a minute or 60, jusfr long enough to brown them delicately on both sides. A wire egg whip makes a good turner. After frying lay them in brown paper to absorb the grease that may be in them. Remember that too much cooking will make the fineßt oyster tongh and generally unpleasant If these directions are carefully followed, the oysters will be plump and delioious. Large oysten are not especially desirable, except for looks. The small ones taste quite as welL