The recipe for mock roast oysters was submitted to the Baltimore Sun in 1890 by J.D. Mallory.

    To mock roast shucked oysters, take a heavy skillet, lay your oysters flat out in the pan until you have the bottom 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 taste. Lift oysters from pan to butter sauce and send to the table hot. This may be a little trouble to the cook, but the persons who eat the oysters never get through talking about them.

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