Fried Oysters.
2 dozen large oysters.
3 gills of dried bread crumbs.
1 egg.
1 tablespoonful of milk.
1 teaspoonful of salt.
1/5 teaspoonful of pepper.
Drain the oysters, and season them with the salt and pepper. Put a few tablespoonfuls of the crumbs on a plate and roll the oysters in them. Beat the egg in a soup plate and afterward stir the milk into it. Dip the oysters, one at a time, in this mixture, and roll in plenty of bread crumbs. Place them on a platter and set in a cool place. When it is time to cook them, put a layer in the frying basket and plunge into fat so hot that blue smoke rises from the centre. Cook for one minute and a half, and serve at once.
Never place one breaded oyster on top of another before they have been fried.
The milk may be omitted, and two tablespoonfuls of tomato ketchup be used instead.