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Classic
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page 69
Oysters in the shell.
Open the shells, keeping the deeper ones for use; melt some butter, season with
minced parsley and pepper; when slightly cooled, roll each oyster in it, using
care that it drips but little, and lay it in a shell; add to each a little lemon
juice, cover with bread crumbs, place in a baking pan, and bake in a quick. Just
before they are done, add a little salt. Serve in the shells.
Raw oysters on half shell.
The finest for eating raw, are those known as Shrewsbury, Blue Points or Cherry
Stones--the names of the beds from which they are taken. Wash the shells, open
them, and detach the upper or deep shell; loosen from the under shell by cutting
the muscle clear--some term it the heart; serve 6 or 9 too plate, with a quarter
of a lemon--to squeeze over them--in the center. Serve finely shaved white
cabbage with them.
Broiled oysters.
Select large ones, clean the shells, and open, saving the juice; put the oysters
in boiling water a few minutes; take out
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