Oysters, 1 pint, Butter, 2 tablespoons, Onion, finely chopped, 2 slices, Flour, 1 tablespoon, Stewed tomatoes, 1 cup Tabasco, 1 or 2 drops, Salt.

Melt the butter in a chafing-dish, or stewpan, add the sliced onion, and stir till it is delicately browned; then add the flour, and stir until it is smooth and brown, and then add the tomatoes.

As soon as the sauce thickens, add the oysters drained from their liquor, and cook them until the edges curl. Season with the tabasco and one-half a teaspoon of salt. Serve on toast with parsley.