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Table of Contents

1 quart of oysters.

Rounds of thin toast, delicately browned.

Butter, salt and pepper.

Have ready several small pans of block tin, with upright sides. The ordinary “patty-pan” will do, if you can get nothing better, but it is well, if you are fond of oysters cooked in this way, to have the neat little tins made, at a moderate price, at a tinsmith’s. Cut stale bread in thin slices, then round—removing all the crust—of a size that will just fit in the bottoms of your pans. Toast these quickly to a light-brown, butter and lay within your tins. Wet with a great spoonful of oyster liquid, then, with a silver fork, arrange upon the toast as many oysters as the pans will hold without heaping them up. Dust with pepper and salt, put a bit of butter on top and set the pans, when all are full, upon the floor of a quick oven. Cover with an inverted baking-pan to keep in steam and flavor, and cook until the oysters “ruffle.” Eight minutes in a brisk oven, should be enough. Send very hot to the table in the tins in which they were roasted.

Next to roasting in the shell, this mode of cooking oysters best preserves the native flavor of the bivalves.