Jewish Chrimsel.


Boil large oysters in their liquor; season with salt, pepper and
curry-powder. Let come to a boil; then drain, and spread the oysters
with highly seasoned minced chicken. Dip them in a seasoned egg batter
and fry in deep hot lard to a golden brown. Serve hot, garnished with
fried parsley and lemon slices.



More

;