Oyster Fritters

Original Recipe

Select plump, good-sized oysters; drain off the juice, and to a cup of this juice add a cup of milk, a little salt, four well-beaten eggs, and flour enough to make batter like griddle-cakes. Envelope an oyster in a spoonful of this batter (some cut them in halves or chop them fine), then fry in butter and lard, mixed in a frying pan the same as we fry eggs, turning to fry brown on both sides. Send to the table very hot. Delmonico. Most cooks fry oyster fritters the same as crullers, in a quantity of hot lard, but this is not always convenient; either way they are excellent.