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OYSTERS PANNED IN THEIR OWN LIQUOR.



Eighteen large, or thirty small, oysters, one table-spoonful of butter, one of cracker crumbs, salt and pepper to taste, one teaspoonful of lemon juice, a speck of cayenne.


Put the oysters on in their own liquor, and when they boil up, add seasoning, butter and crumbs. Cook one minute, and serve on toast.













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