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Panned Oysters

With a fork pressed into a butter ball, rub over the bottom of the hot blazer. Then cover the surface with small rounds of toast, and put one or two uncooked oysters on each round; cover, and cook until plump, dust with salt and pepper, and put a bit of butter on each oyster. Serve, when the butter has melted, with slices of lemon.

Panned Oysters with Maître d'Hôtel Butter.

Cook as before. Have ready two tablespoonfuls of butter beaten to a cream; add a few grains of salt and paprica, one tablespoonful of chopped parsley, and, by degrees, the juice of half a lemon. Spread upon the oysters before serving.