Put your Oysters into Scollop-shells for that purpose, set them on your Gridiron over a good clear Fire, let them stew till you think your Oysters are enough, then have ready some Crumbs of Bread rubed in a clean Napkin, fill your Shells, and set them before a good Fire, and baste them well with Butter. Let them be of a fine brown, keeping them turning, to be brown all over alike; but a Tin Oven does them best before the Fire. They eat much the best done this way, though most People stew the Oysters first in a Sauce-pan, with a Blade of Mace, thickened with a Piece of Butter, and fill the Shell, and then cover them with Crumbs, and brown them with a hot Iron —But the Bread has not the fine Taste of the former.