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Panned Oysters

1 cup oysters

1 teaspoon parsley

1 tablespoon butter

Salt

White pepper

Toast

½ lemon

Drain and wash the oysters. Put the fat in the pan and when hot turn in the oysters, adding the juice of the lemon and the chopped parsley. The oysters should be left only until they are plumped and the gills are a little ruffled. They must not change color, or be fried in the least. Season with salt and white pepper and serve on toast. This recipe will serve three.