Fried Oysters Recipe

You shapeless nothing, in a dish!

You, that are but almost a fish!

COWPER.



The largest and finest oysters should be chosen for frying. Simmer them

in their own liquor for a couple of minutes; take them out, and lay them

on a cloth to drain; beard them, and then flour them, egg and breadcrumb

them, put them into boiling fat, and fry them a delicate brown.



A much better way is to beat the yolks of eggs, and mix with the grated

bread, a small quantity of beaten nutmeg and mace, and a little salt.

Having stirred this batter well, dip your oysters into it, and fry them

in lard, till they are a light brown color. Take care not to do them too

much. Serve them up hot. For grated bread, some substitute crackers

pounded to a powder, and mixed with yolk of egg and spice.

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