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Hindoo Oyster Fritters


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.


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365 Foreign Dishes (1908).

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