Draw and wipe carefully within and without with a soft, damp cloth. Put a whole raw oyster in the body of each, and truss as 12 you would a chicken. Bind thin slices of fat bacon over the breast; lay upon the grating of your roaster, put a very little hot water under them and cook, covered, in a lively oven, for twenty minutes, basting three times with butter and water. Wash well with butter, pepper, and salt, and serve upon squares of buttered toast, wet with gravy from the roaster.