Time: 5 or 6 minutes.

Seasonable from September to April.

Sufficient for 3 persons.

  1. 1/2 pint of oysters
  2. 2 eggs
  3. 1/2 pint of milk
  4. sufficient flour to make the batter
  5. pepper and salt to taste
  6. pepper and salt to taste;
  7. when liked, a little nutmeg
  8. hot lard
  • Scald the oysters in their own liquo
  • 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
  • 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
  • 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.

    Source: The Book of Household Management by Isabella Beeton (1859)

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