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Oysters, Broiled in Their Shells

Take a dozen oysters, open them, and leave them in the deep shell. Place a little butter upon each, with a pinch of salt and cayenne, and half a tea-spoonful of lemon-juice. Put the shells on the gridiron, over a clear but not fierce fire, and broil them for three minutes. Serve them neatly arranged on a folded napkin. If preferred, the oysters may be bearded, and warmed for a minute or two in a stewpan, with an ounce of butter and a table-spoonful of chopped parsley, before they are put into the shells. Or the shells may be washed, and laid closed upon the gridiron, the deep side to the fire; when the shells open wide, the oysters are done enough. Serve with bread and butter. Probable cost, 1s. 6d. to 3s. per dozen. Sufficient for one or two persons.