Fried Oysters
Select large oysters; drain them and dry between soft towels. Dip each oyster in beaten egg until it is thoroughly coated; then roll in cracker dust or fine bread crumbs well seasoned with salt and pepper. Lay the oysters in a wire basket, a few at a time, and lower them into boiling hot fat. Test the fat by lowering a piece of stale bread into it; if it browns in thirty seconds the fat is sufficiently hot; if it burns the fat is too hot. Fry the oysters a delicate brown; drain them over the fat; then lay on brown paper in the oven until serving time.
Olive oil is best for frying, though suetine, cottolene, crisco, or a mixture of suet and lard brings good results. Butter alone or lard alone should never be used. 40 large oysters 2 hard-boiled eggs Salt and pepper Little grated nutmeg