Recipe(tried): Hangtown Fry

From Oct 1974 issue of Woman's Day Magazine, submitted in an article by Chef James A Beard.

HANGTOWN FRY
Makes 6 servings

This is a recipe which supposedly started in the west and for which there seem to be dozens of different versions.

6-8 oysters
6 eggs, well beaten
2 tablespoons water
Salt, pepper
Crisp bacon

Fry the oysters in plenty of butter according to HARRY HAMBLET's recipe below. When they are golden brown, pour the well-beaten, eggs which have been mixed with water and seasonings over them and cook as you would an omelet. Pull the eggs from the sides of the pan with a spatula and when the omelet is cooked but not dry, roll it onto a hot platter and garnish with strips of crisp bacon. A perfect Sunday breakfast dish or dinner entree.

HARRY HAMBLET'S GOLDEN-FRIED OYSTERS

Butter
3 eggs
3 tablespoons heavy cream (do not substitute)
36-48 oysters
Flour
Freshly rolled coarse cracker crumbs*
Salt, pepper

Melt plenty of butter in a heavy skillet. It should be lavishly done for this preparation. (If you wish to be safe you may add part oil to the butter so as to be certain there will be no burning of the butter.) Beat the eggs lightly and combine with the cream. Dust the oysters lightly with flour, dip in the egg mixture and then roll in the cracker crumbs (*the crumbs of soda crackers or saltines are by far the best). Let the dipped and crumbed oysters stand for a few minutes before cooking. Cook quickly, just long enough to brown the oysters nicely on both sides. Salt and pepper to taste when they are browned and serve on a very hot platter with lemon wedges and cole slaw.

Makes 6 servings.