You must make a batter of milk, eggs, and flour; then take your oysters and wash them; wipe them dry, and dip them in the batter, then roll them in some crumbs of bread and a little mace beat fine, and fry them in very hot butter or lard.     Or, beat four eggs with salt, put in a little nutmeg grated, and a spoonful of grated bread, then make it as thick as batter for pancakes with fine flour; drop the oysters in, and fry them brown in clarified beef suet.  They are to lie round any dish of fish.  Oysters boiled tender, blanched, and cut in pieces, then fried in such batter, is proper to garnish hashes or fricassees. Complete Woman Cook  1803