Broiled Oysters, Maitre d'Hotel and on Skewers

Drain some large oysters; wipe dry, and season with salt and pepper; range them on a hinged broiler, coat over either with melted butter or oil (but no bread-crumbs), broil them over a quick fire without coloring, then dress them on pieces of toast, and pour over a little slightly melted maitre-d'hotel butter (No. 581); or, they may be bread crumbed after dipping in butter, and then broiled over a slow fire, covering with the maitre d'hotel butter.

For Brochettes or Skewers.—Blanch some large oysters, run a skewer through them twining around with a band of very thin and fat bacon, cut sufficiently long that one alone answers for a brochette; sprinkle over some butter, and broil them over a quick fire, then dress them on a hot dish, and cover with maitre d'hotel butter (No. 581).