BROILED OYSTERS

Look over and dry between towel one pint of select oysters. Melt one fourth cup of butter and sieve very fine

From 1915:

Look over and dry between towel one pint of select oysters. Melt one fourth cup of butter and sieve very fine one cup of bread or cracker crumbs, seasoned with salt and pepper and dash of celery salt. Lift each oyster with fork, dip into melted butter, then in crumbs, place on wire broiler and broil until juices flow, turning while broiling. Serve piping hot with one tablespoon of butter mixed thoroughly with one tablespoon of minced parsley and juice of one lemon.