Take a dozen and a half ears of large young corn, and grate all the
grains off the cob as fine as possible. Mix with the grated corn three
large table-spoonfuls of sifted flour, the yolks of six eggs well
beaten. Let all be well incorporated by hard beating.
Have ready in a frying-pan an equal proportion of lard and fresh
butter. Hold it over the fire till it is boiling hot, and then put in
portions of the mixture as nearly as possible in shape and size like
fried oysters. Fry them brown, and send them to table hot. They should
be near an inch thick.
This is an excellent relish at breakfast, and may be introduced as a
side dish at dinner. In taste it has a singular resemblance to fried
oysters. The corn _must_ be young.