Panned Oysters
Melt two tablespoons of butter in hot frying pan, add one pint of cleaned and drained oysters, sprinkle with salt and pepper, and cook in hot oven until edges shrivel. Serve on hot buttered squares of toast with strained liquor from oysters. Garnish with finely chopped parsley.
Sautéd Oysters Pick over, drain, and dry oysters; dip in crumbs, egg and crumb, season with salt and pepper. Melt one tablespoon each of lard and butter in frying pan. When hissing hot, cover bottom of pan with prepared oysters and sauté until a golden brown on both sides. Drain on brown paper; reheat in oven if necessary. Serve on hot platter and garnish with parsley, lemon and sauce tartare.