Title: Rocky Mountian Oysters > Ace Reid
Categories: Beef Offal Tex
Yield: 1 Servings

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"When I was first married, the cowboys would castrate the bull calves and put the 'oysters' in the branding fire coals and eat them when they thought they were done. Later, my husband would save some and bring them in, to my horror, for me to fix. I had no experience with that recipe and didn't know how to start and no one would tell me if they knew how, so I sort of figured out a recipe for myself."

~-Mrs. Paul Huntley

Have a very sharp knife and hold the oyster so it is tight across one side. Split the tough skinlike muscle over it from end to end, lay it down, and with an ordinary large butcher knife you can get under the edge of this covering and sort of scrape and roll the center part out. That is the part you eat.

Put them in a pan of salt water for an hour or so to take out some of the blood. Drain and put in a quart of water or enough to cover well. Add a tablespoon of cider vinegar and put on the stove to parboil. After they come to a boil, let them stay just a little while and drain and rinse. Put in refrigerator and when good and cold one can slice them the long way with a sharp knife in about four slices. Dip in beaten seasoned egg, and dip in cracker crumbs and fry in plenty of hot fat or oil. If they are small, prepare the same way, but cut in small pieces and add to scrambled eggs in a hot greased skillet, cook slowly, long enough to cook through.

(c) Ace Reid, 1969 - Reproduced without permission, but he'd probably love this list, if he's not lurking now!

This is from "Ace Reid's Cowpokes Cookbook and Cartoons," a collection of humor and recipes from "hard times," published in 1969.

Don Jordan Fort Worth, Texas From: Don Jordan Date: 18 Sep 97 Chile-Heads List Ä

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