Fried Oysters

Breaded and fried in fat, this recipe for fried oysters is still one of the most popular.

Select large oysters and drain them; mix one tablespoonful of flour smoothly with one-half teacupful of milk, grate some stale breadcrumbs on a sheet of paper and season with salt and pepper; roll the oysters first in the paste and then in the breadcrumbs, covering well but touching them as little as possible. Lay them on a plate and leave them for several minutes. Beat one or two eggs thoroughly, roll the oysters in it one at a time, then roll them again in the seasoned breadcrumbs. Put a large lump of lard in a frying pan over the fire and when blue smoke arises put in the oysters and fry them until nicely browned. Take each oyster as it is cooked out of the fat and lay it on a sheet of paper in front of the fire to drain. Spread a folded napkin or an ornamental dish-paper over a hot dish, pile the oysters upon it, garnish with fried parsley and serve.