Broiled Oysters
Select large oysters. Drain them on a cloth or napkin, turning them from one side to the other, to make them as dry as possible. Meanwhile soften some butter, and season some cracker-crumbs with salt and pepper. Then, holding each oyster on a fork, dip it into the crumbs, then into the melted butter, and again into the crumbs. Arrange them in an oyster-broiler (which differs from ordinary broilers by having the wires closer together), and broil over a hot fire for about two minutes, turning the broiler every few seconds. They should not be shriveled, but plump, soft, tender, and juicy. The salt and pepper in the crumbs will sufficiently season them.