Baked Oysters on Toast

Beard two dozen fine oysters, put their beards and liquor into a stewpan, and let
them simmer for a few minutes. Butter some toasts thickly on one side, lay them
buttered side downwards on a dish that will stand the heat of the fire and put the oysters
on top. Strain the oyster liquor and mix with it one ounce of butter in small
bits, season to taste with salt and a small quantity of cayenne pepper and pour it over
the oysters. Place the dish in a brisk oven for a few minutes, then take it out and
serve the oysters very hot with a plate of cut lemon.