Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Oysters Roasted on Chafing-Dish.

Take largest oysters, and put in a chafing-dish in their own liquor. Season with red or black pepper, adding plenty of good butter, with a little Worcestershire sauce or walnut catsup. After roasting—taking care not to roast too much—serve on buttered toast.