Originally Published:
Jubilee Cook Book, 1887
Original Images:

One quart of oysters, one tablespoon of butter, one of cracker crumbs, salt and pepper to taste. Heat the oyster liquor to the boiling point and skim; then add to it the oysters, butter, and cracker crumbs; when they boil up, pour over five small slices of buttered toast, serve hot and garnish with thin slices of lemon.