Oysters Boiled in the Shell
Large shell-oysters, washed very clean and scraped, but not opened.
Pot of boiling water over a hot fire.
Sauce of melted butter with chopped or powdered parsley.
A lemon, cut in half.
Put the oysters, one by one, quickly and carefully into the water, which must be kept at a hard boil all the time. In five minutes, turn off every drop of the water by inverting the pot over a cullender, dry the shells rapidly with a soft cloth and send to table upon a hot dish. Squeeze a few drops of lemon-juice upon each oyster, and put a little hot melted butter with pepper over it before eating it from the shell.
The epicurean oyster-lover may consider boiled oysters insipid, but they are liked by many.