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.