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Oysters, Printaniere

Carefully open thirty-six large, fresh oysters and keep in their deep shells with the liquor, then arrange them on a roasting tin and season with a half teaspoon salt and three saltspoons paprika evenly divided. Prepare green butter equally divide it in small bits over oysters, sprinkle a little bread crumbs on top, then set in brisk oven for twelve minutes. Remove, dress on a hot dish, decorate with six quarters lemon and a little parsley greens. If there be any liquor at bottom of pan take it up with a spoon, pour it over oysters and serve.