Panfried Oysters3 dozen small fresh oysters, shucked1/3 cup flour, or

Oysters Rockefeller1 (10 ounce) package frozen chopped spinach1/2 cup butter,

Oysters Rockefeller6 tablespoons butter6 tablespoons raw spinach, chopped fine3 tablespoons

Oysters Johnny Reb2 quarts oysters, drained1/2 cup finely chopped parsley1/2

Oysters Galore2 dozen fresh oysters1 (3 1/2 ounce) can French-fried

Oyster Pan Roast1/2 cup butter1 pint oystersSaltFreshly-ground pepper2 tablespoons catsup1

Oyster Loaf (La Mediatrice)This was popular throughout America in the

Mississippi Fried OystersRaw oysters2 eggs, beaten2 cups cornmeal1 teaspoon granulated

Oyster Crisp1 pint shucked oysters, drained and juice reserved1/8 teaspoon

Oysters Johnny RebSource: the NYT Heritage Cookbook 1972 ed -