Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Broiled Oysters.

In order to broil oysters properly, take those of the largest size, drain, and dry in a cloth, and lay carefully on a nice wire gridiron that will hold them tight; sprinkle slightly with salt and pepper, and put them over a good clear fire for a short time, and turn, taking care not to broil too much; serve with the best butter on a hot dish.