You shapeless nothing, in a dish!
You, that are but almost a fish!
COWPER.
The largest and finest oysters should be chosen for frying. Simmer them
in their own liquor for a couple of minutes; take them out, and lay them
on a cloth to drain; beard them, and then flour them, egg and breadcrumb
them, put them into boiling fat, and fry them a delicate brown.
A much better way is to beat the yolks of eggs, and mix with the grated
bread, a small quantity of beaten nutmeg and mace, and a little salt.
Having stirred this batter well, dip your oysters into it, and fry them
in lard, till they are a light brown color. Take care not to do them too
much. Serve them up hot. For grated bread, some substitute crackers
pounded to a powder, and mixed with yolk of egg and spice.