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Panned Oysters
Take the oysters from their juice, strain it, wash the oysters, and put them
back in.
Put them in a saucepan with a little salt,--about half a teaspoonful to a
pint of oysters,--and a little pepper, and a piece of butter as large as the
end of your thumb.
Let them simmer till the edges curl, just as before, and put them on squares
of hot buttered toast.
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