Fried Oysters

Select large oysters and drain them; mix one tablespoonful of flour smoothly
with one-half teacupful of milk, grate some stale breadcrumbs on a sheet of paper
and season with salt and pepper; roll the oysters first in the paste and then in the
breadcrumbs, covering well but touching them as little as possible. Lay them on a
plate and leave them for several minutes. Beat one or two eggs thoroughly, roll the
oysters in it one at a time, then roll them again in the seasoned breadcrumbs. Put
a large lump of lard in a fr3-ing pan over the fire and when blue smoke arises put in
the oysters and fry them until nicely browned. Take each oyster as it is cooked out
of the fat and lay it on a sheet of paper in front of the fire to drain. Spread a folded
napkin or an ornamental dish-paper over a hot dish, pile the oysters upon it, garnish
with fried parsley and serve.