Choose large, fat oysters; wipe them very dry; sprinkle salt and
cayenne pepper upon them, and broil upon one of the small gridirons
sold for that purpose. You can dredge the oyster with cracker-dust
or flour if you wish to have it brown, and some fancy the juices are
better kept in in this way. Others dislike the crust thus formed.
Butter the gridiron well, and let your fire be hot and clear. If the
oyster drip, withdraw the gridiron for an instant until the smoke
clears away. Broil quickly and dish hot, putting a tiny piece of
butter, not larger than a pea, upon each oyster.