Fricasseed Oysters

• 2 tablespoons butter
• 1 teaspoon salt
• ⅛ teaspoon

Place all the ingredients, except the oysters, in a chafing dish or covered saucepan. When hot, add the oysters cover and shake the pan occasionally. When the oysters are plump, drain them and place them where they will keep hot.

Add enough cream to the liquid to make 1 cup.