Originally Published:
Jubilee Cook Book, 1887
Original Images:

For a quart can, drain the oysters as dry as possible, put a piece of butter the size of an egg into your spider and let it get quite brown; put in your oysters. As soon as they commence to cook add as much more butter, which has been previously well mixed with a teaspoonful of flour. Let it cook a moment and add one egg beaten with a teaspoonful of cream. Let this cook a moment and pour over buttered toast.