Hangtown Fry, Early San Francisco Recipe

From Dorothy McNett's Recipe Book.

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Hangtown Fry, Early San Francisco

From Dorothy McNett's recipes at www.dorothymcnett.com. Sort of an omelette.....Hangtown Fry was created in 1849. A miner from Shirttail Bend hailed into Hangtown with a poke full of gold nuggets, plunked his fortune down on the counter of Cary House, and said he wanted the finest, most expensive meal they had. When he was told that oysters and eggs were the most expensive items on the menu, he told the cook to put them together and serve up the food. By 1867, Hangtown Fry was available in some San Francisco restaurants, and still is occasionally.

9 eggs
1 dozen small oysters
2-3 tablespoons flour
sea salt and pepper to taste
fine cracker crumbs
3 tablespoons butter
hot sauce as desired, for serving

Beat one of the eggs in a small bowl. Beat the remaining 8 eggs in a batter bowl. Drain oysters on paper towels. Dip each one in the flour seasoned with salt and pepper, then in the one beaten egg, and then in the cracker crumbs. Heat the butter in a skillet, and fry the oysters for a few minutes or until browned on both sides. Pour the 8 beaten eggs over the oysters and cook until firm on the bottom. Turn with a large spatula, and cook the second side a minute or two longer. Sprinkle with a little of the hot sauce and serve.

Recipe created 2005-05-02.

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