Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

One dozen large oysters, butter, pepper, salt. Drain juice from oysters thoroughly, butter the chafing dish, and when very hot place the oysters in single layers. When brown on one side turn and brown the other side. While cooking keep adding a little butter. This, with the juice of the oysters, forms a brown skin in the chafing dish; season with pepper and salt, and when browned serve oysters and skin very hot.