(Mrs. Lincoln's Boston Cook Book, 1884)
Wash and scrub the shells, and put them in a pan with the round side down (to hold the juice), and cook either in a hot oven, on the top of a hot stove, on a gridiron over the coals, or in a steamer, ten to twenty minutes.
When the shells open, the oysters are done.
Remove the upper shell; season the oyster on the lower shell with butter, pepper, salt, and vinegar, and serve at once.
Or take from the shells, put into a hot dish, season, and serve immediately.
There is no other way of cooking the oyster in which the natural flavor is so fully developed.
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