Open 20 large Oysters, take them out of their liquor. Save the Liquor and dip the oysters in a Batter made as follows: Two Eggs; beat well, a little Lemon Peel grated, a little Nutmeg grated, a very little Parsley chopped fine; beat all together with a little Flower. Have ready some butter or dripping in a Stew-Pan. When it boils dip in your Oysters one by one into the Batter and fry them of a fine brown. Then take them out, and put them in a dish before the fire.11 Then take a clean pan and have half a pint of good gravy ready, add three spoonsful of oyster Liquor, one spoonful of White Wine; a little bit of butter rolled in Flower. Stir all together, let it boil up. Then put in the oysters & when the Sauce is of a good thickness, dish them up.