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Fried Deviled Oysters

Take one pint of oysters or sufficient to make a good dish, wipe them dry and lay them on a flat dish; cover with butter well-warmed and mixed with cayenne pepper and lemon juice, turn them over and over in this mixture for ten minutes, then roll them in a paper of rolled crackers or sifted breadcrumbs; dip them into beaten egg and again roll them in the crumbs, fry them in boiling lard and butter mixed and serve as hot as possible.