Fried Oysters
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 3 dozen oysters
- 2 oz butter
- 1 tablespoonful ketchup
- a little chopped lemon-peel
- 1/2 teaspoonful chopped parsley
Instructions
- Boil the oysters for 1 minute in their own liquor, and drain them;
- fry them with the butter, ketchup, lemon-peel, and parsley;
- lay them on a dish, and garnish with fried potatoes, toasted sippets, and parsley.
- This is a delicious delicacy, and is a favourite Italian dish.