Undoubtedly all your friends are ready to take oath that you do have
at your table the very best fried oysters they ever tasted. But the
next time that you regale them with the dish, let the oysters be
devilled and then fried. Wipe the oysters perfectly dry and lay them
on a flat dish. Have a goodly supply of butter at just the melting
point, mix with it a little salt, a suspicion of cayenne, and a
certainty of lemon juice; pour this over the oysters and leave them in
it for at least ten minutes. Then roll them in a paper of cracker
crumbs or sifted bread-crumbs; dip them into beaten egg, then into the
crumbs again, and fry in boiling lard.