Oyster Pan Roast
|Butter||1⁄2 Cup (8 tbs)|
|Drained oysters||1 Pint|
|Fresh lemon juice||To Taste|
Melt the butter in a skillet or in individual skillets; when it is hot and bubbly, add the oysters and poach them in the butter until they are plumped and curled at the edges.
Add salt, pepper, cayenne, and a goodly squirt of lemon juice.
Serve at once on fried toast or on crisp well-buttered toast with chopped parsley and chives.