Peel the finest and freshest you can get, score the under side, and
cut the stems close. Put into a deep dish and anoint well, once and
again, with melted butter. Salt and pepper, and let them lie in the
butter an hour and a half. Then broil over a clear, hot fire, using an
oyster-gridiron, and turning it over as one side browns. Serve hot,
well buttered, pepper and salt, and squeeze a few drops of lemon-juice
upon each.