Use for frying the largest and best oysters you can find. Take them
carefully from the liquor; lay them in rows upon a clean cloth, and
press another lightly upon them to absorb the moisture. Have ready some
crackers crushed fine. In the frying-pan heat enough nice butter to
cover the oysters entirely. Dip each oyster into the cracker, rolling
it over that it may become completely incrusted. Drop them carefully
into the frying-pan, and fry quickly to a light brown. If the butter
is hot enough they will soon be ready to take out. Test it by putting
in one oyster before you risk the rest. Do not let them lie in the pan
an instant after they are done. Serve dry, and let the dish be warm. A
chafing-dish is best.