Fried Oysters

Ingredients

• 16 exchange cook book
• salt
• pepper

Directions

1. Take large, select oysters, drain and season with salt and pepper. Roll first in cracker crumbs, then in beaten eggs, then in cracker crumbs again. Fry till brown in a kettle of hot lard or olive oil. Drain on paper to absorb any grease which might cling to them.

2. OYSTER LOAF OR "PEACE-MAKER."

3. This dish originated in the Crescent City. It is said when a man of convivial tendency stays out into the "wee sma' hours," he goes to a restaurant and purchases one of these loaves, which is warranted to pacify the most exacting and shrewish of wives. It is simply an ordinary loaf of bread, with crust all around from which a round piece has been cut to form a lid. All the crumb is scooped out, the hole is filled with hot fried oysters covered with several pickles, the lid is toasted and put on. The bread will keep the oysters warm for an hour.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.