To mock roast oysters, take a heavy skillet, lay your [drained]oysters flat out in the pan until you have the bottom of the pan covered. Then, as they begin to make juice in the pan, pour it off or take it out with a spoon. Keep turning oysters over and over until browned a little; then have some melted butter in a hot serving dish, with pepper and salt to suit taste.
Lift the oysters from pan into butter sauce and send to the table hot.
This may be a little trouble to cook, but the persons who eat the oysters never get through talking about them
Recipe from The Baltimore Sun, 1890
