(Directions for Cookery, 1851)
Have ready some of the finest and largest oysters; drain them from the liquor and wipe them dry.
Beat six eggs very light, and stir into them gradually six table-spoonfuls of fine sifted flour. Add by degrees a pint and a half of rich milk and some grated nutmeg, and beat it to a smooth batter.
Make your frying-pan very hot, and put into it a piece of butter or lard. When it has melted and begins to froth, put in a small ladle-full of the batter, drop an oyster in the middle of it, and fry it of a light brown. Send them to table hot.
If you find your batter too thin, so that it spreads too much in the frying-pan, add a little more flour beaten well into it, or if it is too thick, thin it with some additional milk.