The Accomplisht Cook, 1685, Robert May 

Take the greates oysters you can get, being opened parboil them in their own liquor,save the liquor,  & wash the oysters in some water, wipe them dry,& being cold lard them with eight or ten lardons through each oyster, the lard being first seasoned with cloves, pepper, & nutmeg, beaten very small; being larded,  spit them upon two wooden scuers, bind them to an iron spit and rost them, baste them with anchove sauce made of some of the oyster-liquor, let them drip in it, and being enough bread them with the crust of a roul grated, then dish them, blow the fat off the gravy, put it to the oysters, and wring on them the juyce of a lemon.