Drain and wipe fine large oysters, dip each first in cracker-dust (peppered and salted), then in beaten egg, and again in the cracker, and arrange upon a large cold platter. Set upon ice for half an hour and fry in butter that has been gradually brought to a boil. Cook a few at a time, and if the crumbs come off in the fat, strain them out before the next instalment goes in.