Drain the liquor from the oysters, and to a cupful of this add the
same quantity of milk, three eggs, a little salt, and flour enough for
a thin batter. Chop the oysters and stir into the batter. Have ready
in the frying-pan a few spoonfuls of lard, or half lard, half butter;
heat very hot, and drop the oyster-batter in by the tablespoonful. Try
a spoonful first, to satisfy yourself that the lard is hot enough, and
that the fritter is of the right size and consistency. Take rapidly
from the pan as soon as they are done to a pleasing yellow brown, and
send to table very hot.
Some fry the oyster whole, enveloped in batter, one in each fritter.
In this case, the batter should be thicker than if the chopped oysters
were to be added.