If you have no steamer, improvise one by the help of a cullender and
a pot-lid fitting closely into it, at a little distance from the top.
Wash some shell oysters and lay them in such a position in the bottom
of the cullender that the liquor will not escape from them when the
shell opens, that is, with the upper shell down. Cover with a cloth
thrown over the top of the cullender, and press the lid hard down upon
this to exclude the air. Set over a pot of boiling water so deep that
the cullender, which should fit into the mouth, does not touch the
water. Boil hard for twenty minutes, then make a hasty examination of
the oysters. If they are open, you are safe in removing the cover.
Serve on the half-shell, or upon a hot chafing dish. Sprinkle a little
salt over them and a few bits of butter; but be quick in whatever you
do, for the glory of the steamed oyster is to be eaten hot.