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Classic
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page 70
and place each in a deep shell, with some juice; place on a gridiron over a
brisk fire, and when they begin to simmer season with butter, salt and pepper
and a drop of lemon juice if desired. Serve on the half shell, with celery as a
relish.
Grilled oysters with pork.
On a small wire, bent in shape of a hairpin, string alternately, first a large
oyster, then a small slice of salt pork; until the wire is full; fasten the ends
into a long wooden handle, and hold before the fire until all are well browned.
Serve with or without the pork, as preferred, seasoned with pepper.
Broiled oysters in shell.
Wash the shells very clean, put in a small wire basket, suspend in a kettle of
boiling water, and when the shells open lift the basket, remove the upper shell,
and serve on a hot platter unseasoned.
Fricasseed oysters.
Take a slice of raw ham which has been pickled, but not smoked, and soak it in
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