snowynight

You shapeless nothing, in a dish!
You, that are but almost a fish!
Cowper.

The largest and finest oysters should be chosen for frying. Simmer them in their own liquor for a couple of minutes; take them out, and lay them on a cloth to drain; beard them, and then flour them, egg and breadcrumb them, put them into boiling fat, and fry them a delicate brown.

A much better way is to beat the yolks of eggs, and mix with the grated bread, a small quantity of beaten nutmeg and mace, and a little salt. Having stirred this batter well, dip your oysters into it, and fry them in lard, till they are a light brown color. Take care not to do them too much. Serve them up hot. For grated bread, some substitute crackers pounded to a powder, and mixed with yolk of egg and spice.

From: A Poetical Cook-Book by Maria J. Moss (1864 US)