Or you can make a dish of fried oysters even more elaborate if you
will chop six ounces of the white meat of any fowl with one ounce of
fat salt pork, pound it in a mortar till your stock of patience
threatens to strike, then chop a few truffles to the size of peas, and
add them with a little white pepper to the chopped meat. Have four
dozen oysters wiped dry, and with a sharp knife make an opening in the
side of each one; fill the holes with the mixture. Dip the oysters in
crumbs, then in egg, again in the crumbs, and fry.