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Updated: May 11, 2025
Choose large oysters, and drain thoroughly in a colander. Dry in a towel. Dip first in sifted cracker-crumbs; then in egg, one egg beaten with a large spoonful of cold water, half a teaspoonful of salt, and a saltspoonful of pepper, being enough for two dozen oysters. Roll again in crumbs, and drop into boiling lard. If a wire frying-basket is used, lay them in this. Fry to a light brown.
'Stead of which Oi predic' that the young feller's a real man once he gets strung out. Anyways, Oi bet he does his foightin' whiles the other feller's there 'stead of settin' 'round an' snortin' folks' whisky full o' cracker-crumbs." He gazed ruefully into his half-filled glass. "Throw it out, Daddy, an' have one on me," offered Burrage, reaching for the jug.
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