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Monday, September 13, 2010

Hindoo Oyster Fritters.

Just 4 u

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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