SAUTÉD OYSTERS
Put two tablespoonfuls of butter into a sauté-pan; when it is hot add as many drained oysters as will make two cupfuls. Add a little salt and pepper and a tablespoonful of lemon juice. Shake them in the pan until the gills are curled, then add a tablespoonful of parsley chopped very fine. Turn them upon slices of toasted bread on a hot platter.
NO. 38. FRIED OYSTERS WITH COLD SLAW.