(Mrs. Lincoln's Boston Cook Book, 1884)
Make one cup of thick cream sauce, and season with salt, pepper, cayenne, and celery salt.
Wash and pick over one pint of oysters, and parboil until plump.
Skim carefully; drain and add them to the sauce.
Serve on toast, and garnish the dish with points of toast; or the toast may be omitted, and bread crumbs browned in butter sprinkled over the oysters.
When served in patty shells or in a vol-au-vent, make the cream sauce thicker.