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Fried Oysters, Tartare Sauce

Place twenty-four large freshly opened oysters on a plate. Season with half teaspoon salt and two saltspoons white pepper, turn them well in the seasoning; then lightly roll in flour, slightly dip in beaten egg, and lastly roll in fresh bread crumbs. Place in a frying basket and fry in thoroughly boiling fat for five minutes. Lift them up, drain on a towel; sprinkle over a half teaspoon salt, dress on a hot dish, and serve with a Tartare sauce, in a sauce bowl separately.