Take fifty fine large oysters, and mince them raw. Chop also four
or five small pickled cucumbers, and a bunch of parsley. Grate
about two tea-cupfuls of stale bread-crumbs, and beat up the yolks
of four eggs. Mix the whole together in a thick batter, seasoning
it with cayenne and powdered mace; and with a little salt if the
oysters are fresh. Have ready a pound of lard, and melt in the
frying-pan enough of it to fry the oysters well. If the lard is in
too small a quantity they will be flat and tough. When the lard is
boiling hot in the pan, put in about a table-spoonful at a time of
the oyster-mixture, and fry it in the form of small fritters;
turning them so as to brown on both sides. Serve them up hot, and
eat them with small bread rolls.