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Oysters, Devilled

When the oysters are opened (choose large ones), retain them and their liquor in the deep shell. Sprinkle with cayenne pepper to taste, and put the shells on a gridiron, with a bit of butter on the top of each oyster. If the fire be clear and bright, from three to four minutes will do them. Send to table on a napkin, with bread and butter as an accompaniment. Probable cost, 1s. 6d. to 1s. 9d. per dozen.