Drain them. Put them in a spider which is very hot; turn them in a
moment, so that they may cook on both sides. It only takes a few seconds
to cook them. Put them on a hot plate in which there are pepper, salt,
and a little hot melted butter. They should be served immediately. They
have the flavor of the oyster roasted in the shell.
Some cook them in this manner at table on a chafing-dish by means of the
spirit-lamp.
SPICED OYSTERS (_Miss Lestlie_).
Ingredients: Two hundred oysters, one pint of vinegar, a nutmeg grated,
eight blades of whole mace, three dozen whole cloves, one tea-spoonful
of salt, two tea-spoonfuls of whole allspice, and as much Cayenne pepper
as will lie on the point of a knife.
Put the oysters with their liquor into a large earthen vessel; add to
them the vinegar and all the other ingredients. Stir all well together
and set them over a slow fire, keeping them covered. Stir them to the
bottom several times. As soon as they are well scalded, they are done.
To be eaten cold.