| Method: | Scald the oysters in their own liquor, beard them, and lay them
on a cloth, to drain thoroughly. Break the eggs into a basin, mix the
flour with them, add the milk gradually, with nutmeg and seasoning, and
put the oysters in the batter. Make some lard hot in a deep frying-pan,
put in the oysters, one at a time; when done, take them up with a
sharp-pointed skewer, and dish them on a napkin. Fried oysters are
frequently used for garnishing boiled fish, and then a few bread crumbs
should be added to the flour.
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