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Oysters, Broiled

Take a dozen large oysters, dry them in a soft cloth, and dip them into beaten egg, and afterwards into finely-grated bread-crumbs. Rub the bars of a double wire gridiron with a little butter, place the oysters upon it, and broil them over a clear, but not fierce fire. When one side is done, turn them upon the other. Put a small lump of fresh butter upon a hot dish, lay the oysters upon it, sprinkle a little pepper over them, and serve. Time to broil, one or two minutes. Probable cost, 1s. 6d. to 3s. per dozen. Sufficient for one or two persons.