No. 1063
Oysters, Philadelphia Style
Huitres a la Philadelphie
Put two ounces of butter into a pan and let it cook till nut brown, then add to it twenty oysters well drained and wiped; fry them till they assume a light color on both sides, then pour in a quarter of a pint of oyster liquor, salt and pepper. Serve at the same time thin slices of toasted bread, or else pour the oysters over slices of toast laid in a deep dish.