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Oysters, Baltimore

Wipe thirty-six large, fresh-opened oysters, season with a teaspoon salt and a half teaspoon pepper, then roll in a tablespoon oil on a plate, arrange on a double broiler and briskly broil them for three minutes on each side. Prepare six toasts, trim off crusts, place on a hot dish, place oysters on top, pour a maitre d'hotel butter over and serve.