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 line 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. If it
is too thick, thin it with some additional milk.