Drain twenty-five fat oysters, and put two lardoons of bacon through each oyster. Cut the fat part of ham or bacon into tiny strips; use a small larding needle, and just take one stitch in soft part, then another, allowing the ends to hang. Dip each oyster in bread crumbs, then in egg, and then again in crumbs. Fry in smoking hot oil. Have ready a platter of baked mushrooms; put the oysters on top, cover with brown sauce, and serve.