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Oysters, Marinaded and Fried

Make a batter as follows. Mix three ounces of flour very smoothly with a well-beaten egg, add a pinch of salt, half an ounce of clarified butter, and one-eighth of a pint of lukewarm water. Open a dozen oysters, put them into a saucepan, cover them with cold water, and bring them slowly to a boil. Take them out, throw them into cold water for a minute, then drain them and place them side by side in a shallow dish, sprinkle a little salt, pepper, and grated nutmeg over them, squeeze the juice of a large fresh lemon upon them, and let them remain in this marinade for half an hour. Dip them separately into the batter, drop them into boiling fat, and fry until they are crisp and brown. Serve very hot. Time to fry the oysters, six minutes. Probable cost, 1s. 6d. to 3s. per dozen. Sufficient for one or two persons.