Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Fried Oysters.

Take large oysters, drain the juice, and dry them with a cloth, and run them in eggs, well beaten with a little milk; season with pepper and a little salt, and after drying in cracker dust, fry in equal parts best lard and butter, until a light brown.