Put in the oysters, and cover closely.

They are done as soon as the edges ruffle.
Serve on thin slices of buttered toast as a breakfast or supper dish.

A glass of sherry is often added.
OYSTER OR CLAM FRITTERS.
Chop twenty-five clams or oysters fine, and mix them with a batter made as follows: One pint of flour, in which has been sifted one heaping teaspoonful of baking-powder and half a teaspoonful of salt; one large cup of milk, and two eggs well beaten.

Stir eggs and milk together; add the flour slowly; and, last, the clams or oysters.

Drop by spoonfuls into boiling lard.