Carefully dry in a clean cloth a dozen large oysters. In a bright fryingpan put 2 heaping tablespoonfuls of good butter, and as soon as this comes to a boil throw in the oysters and whip them out with a strainer as soon as they begin to curl up, and serve immediately. Oysters cooked in this manner are delicious, but the butter must be heated to the point when the blue smoke hovers over the pan. To 3 well-beaten eggs add 1/2 pt, of oyster juice, a teaspoonful of salt and black or cayenne pepper, according to taste. Work into this a gill of sweet oil, until the whole becomes a batter. On a bed of cracker dust on the table lay your oysters, then take them one by one by the beard, dip them in the mixture and then in the bread crumbs. Repeat this three or four times, first in the egg mixture, then in the bread crumbs. Place each oyster on the table by itself. Do not pile one on top of the other or they will become heavy. Now fry in a pan of hot butter and serve on a hot dish.