Oysters Roasted and English Style in Their Shells

Lay some very clean medium-sized oysters on the broiler, on the flat side of the shell; when hot, turn over and lay the hollow side to the fire until they open, then take off the flat shell and serve the oysters in the hollow one, laying a small piece of fresh butter on each.

For English style prepare the oysters as for roasted in shells, and instead of butter season them with salt, pepper, and finely chopped fresh mushrooms; add a little lean veloute sauce (No. 416) to each, bestrew with bread-crumbs fried in butter, push in the oven for a moment and serve.