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Fried Truffled Oysters

Chop six ounces of the cooked breast of a fowl and three ounces of raw fat salt pork, put this into a mortar with a little pepper and pound it. Chop a few truffles the size of peas and mix in. Put four dozen oysters on a cloth and with a sharp knife inserted at the edge of one of them make an opening up and down inside, but not to make the hole too large and fill them with the mixture. Put them when all done into a basin of flour, coat them well over, dip them into well-beaten egg, plunge them into a fryingpan of boiling fat and fry to a light golden color. Remove, drain on a cloth in a slow oven, sprinkle over with salt, arrange them on pieces of toast on a dish and serve.