A bright and glowing charcoal fire is requisite for this. The oyster ranges are nearly all broiler and the bars are near the coals. Scrub the dirt from the shells of the oysters before cooking, with a brush in water. Lay them on the broiler, flat side down, and endeavor to get the shell so hot as to slightly color the oyster. When the shell begins to open turn it over. Dish up in the deep shell, the other removed entirely, and if too dry pour over each one a small spoonful of hot oyster liquor and butter mixed. Serve a dozen on a platter, a half on a fish plate, with lemon.

Cost - 12 oysters 12, lemon 1, table extras 4; 17 cents.