Note 182 — INDEX
Reading edition
No. 182. Oysters, to Broil.—Large oysters are preferable. Dry them in a napkin and dip each one in melted butter and dust slightly with salt and white pepper or cayenne, then roll in fine cracker dust and broil on a fine wire broiler, or they may be broiled without the crumbs, then served on well buttered soft toast spread with finely chopped celery, or mushrooms, or both, they are delicious in this way.