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BROILED OYSTERS
(Boston Cooking-School Cook Book,1896)
1 pint selected oysters.
1/4 cup melted butter.
2/3 cup seasoned cracker crumbs.
Clean oysters and dry between towels.
Lift with plated fork by the tough muscle and dip in butter, then in cracker crumbs which have been seasoned with salt and pepper.
Place in a buttered wire broiler and broil over a clear fire until juices flow, turning while broiling. Serve with or without Maitre d’Hôtel Butter.
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