Oysters Fried with Butter or Lard

Fried Oysters With Butter.—Poach the oysters lightly in their own liquor, then drain and roll them in pulverized cracker-dust, dip them in beaten egg that has been mixed with a little milk seasoned with salt and pepper and strained through a strainer; roll them in bread-crumbs. Put some butter into a sautoire or frying-pan; when very hot lay in the oysters one beside the other, and as soon as they are fried nicely on one side, turn them over on the other when done; drain, and pile them on a folded napkin, and serve very hot.

Fried Oysters with Lard.—Drain medium-sized oysters; roll them in pulverized cracker-dust, then dip them in eggs to which have been added an equal quantity of oyster liquor and seasoned with salt and pepper, beaten well with a whisk and strained through a strainer. Roll them once more in the cracker-dust, shape them nicely, and plunge them into very hot lard; when a fine color, drain, besprinkle with a little table salt and dress on folded napkins.