May 18, 2012

18
May2012
No Comment

Yield: 4 Servings


Fry two pounds tender veal cut in thin bits and
dredges with flour in sufficient hot lard to
prevent sticking; when nearly done add one and one
half pints of fine oysters, thicken with flour,
season with salt and pepper, and cook until done.
Serve in a hot covered dish.

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