Strain the oyster liquor, rinse the bits of shells off the oysters, then
turn the liquor back on to the oysters, and put them in a stew pan--set
them where they will boil up, then turn them on to buttered toast--salt,
pepper, and butter them to your taste. Some cooks add a little walnut
catsup, or vinegar. The oysters should not be cooked till just before
they are to be eaten.