PANNED OYSTERS
Take the oysters from their juice, strain it, wash the oysters, and put them back in it. Put them in a saucepan with a little salt—about half a teaspoonful to a pint of oysters—and a little pepper, and a piece of butter as large as the end of your thumb. Let them simmer till the edges curl, just as before, and put them on squares of hot buttered toast.