Dry the oysters. Heat the broiler well, and grease it by rubbing it with a slice of salt pork or with suet. Dip the oysters into melted butter, or into oil, and lay them on the broiler. Broil them on both sides for a few minutes over bright coals. Have ready some toast cut into uniform shapes and moistened with oyster juice. On each crouton place three or four oysters, and pour over them a little melted maitre d'hotel sauce.