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.