(Mrs. Lincoln's Boston Cook Book, 1884)
Wash the oysters, drain, sprinkle with salt and pepper, and let them stand twenty minutes.
Roll first in seasoned crumbs, then dip in beaten egg mixed with one tablespoonful of milk; roll in crumbs again, and fry one minute in smoking hot lard.
Drain on paper, and garnish with chopped or sliced pickle, or chowchow.
Serve with cold slaw or celery salad.
Fried oysters are much better, and spatter less in frying, if parboiled slightly and drained before rolling in the crumbs.
When only a few are wanted, and those especially nice, select the large oysters, roll them in fine crumbs, then in Mayonnaise dressing, then in crumbs again, and fry.