Oyster Fritters

Separate the yolk and white of an egg, beating the yolk well and mixing with it
two tablespoonfuls each of ground rice and salad oil, three-fourths of a tablespoonful
of vinegar, and a small quantity of cold water. Mix smoothly and allow the batter
to stand for half an hour. Open and beard the oysters, whisk the whites of the eggs
to a stiff snow, and mix them in lightly with the batter. Then place a large lump
of clarified fat in a flat stewpan over a fire until it boils. Take the oysters, one at
a time, in a tablespoon and fill it with the batter, pouring it into the boiling fat.
Fry until nicely browned, then drain well, spreading on a folded napkin or ornamental
dish-paper over a hot dish, pile the fritters in the center, garnish with cut
lemons, and serve with a plate of thin slices of brown bread and butter.