Oysters Stewed (American Way)

Take a dozen large oysters in their own liquor; let them just boil; add salt, pepper, a piece of butter the size of a nutmeg, and half a teaspoonful of chopped chervil.

Another American Way

Open a dozen oysters; put them in a small stew-pan with two grains of black pepper, a pinch of sugar, a little salt butter, and cayenne. Set them on the stove for three or four minutes; give them just a slight boil, and put in a bit of butter the size of a walnut, which you have previously mixed with half a teaspoonful of flour. Shake the stew-pan round till it is melted; put the pan again on the fire to simmer for a minute or two, Serve very hot on toast. Any quantity may be done in the same way. A little cream is an improvement.

Oysters Stewed In Their Own Juice (Scotch)

This is an excellent method of dressing them. Take the largest yon can get; wash them clean through their own juice; lay them close together in a frying-pan; sprinkle them with a little salt. Do not put one above another. Make them a fine brown on both sides. If one panful is not sufficient, do off more. When they are all done, pour some of their liquor into the pan, mixing it with any that may be left from their cooking. Let it boil a minute or two. Pour it over the oysters, and serve very hot.