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Oysters, Fritters Of

Open a dozen oysters, and simmer them for two minutes in their own liquor. Beard them, and put them aside. Beat two eggs, and mix with them half a table-spoonful of milk. Add a little salt, a quarter of a salt-spoonful of pepper, a quarter of a nutmeg, grated, a quarter of a tea-spoonful of grated lemon-rind. Dip the oysters into this batter, and then into finely-grated bread-crumbs. Fry in hot fat until they are brown and crisp, and use them for garnishing. Time, five or six minutes to fry the oysters. Probable cost, 1s. 6d. to 3s. per dozen.