Fulton Market Roast Oysters

It is still known in New York from the place at which it was and is still served. Take nine large oysters out of the shell; wash, dry and roast over a charcoal fire, on a broiler. Two minutes after the shells open they will be done. Take them off quickly, saving the juice in a small shallow, tin pan; keep hot until all are done; butter them and sprinkle with pepper.

This is served for one person when calling for a roast of this kind. It is of10 poured over a slice of toast.