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Oysters and Eggs

Put half a pound of fresh butter into a stewpan with a little chopped parsley and one or two mushrooms shredded small. Season with pepper, salt, and nutmeg. When the butter is melted put in about four dozen oysters with their liquor, make them quite hot, and add to them five or six hard-boiled eggs cut in slices. Let the whole simmer for a quarter of an hour, and then put some into each oyster shell. Cover each with bread raspings, and colour in the oven or with a salamander.