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

Oysters in Batter.

Save all the juice of the oysters; beat two eggs with two or three spoonfuls of milk or cream, seasoning with pepper; put this into the juice, with the addition of as much flour as will make a rich batter. When the fat is quite hot put into it a spoonful of the batter, containing one oyster, and turn quickly in order that both sides may be nicely done brown.