Oysters on the Half Shell

Serve oysters on deep halves of the shells, allowing six to each person. Arrange on plates of crushed ice, with one-fourth of a lemon in the centre of each plate.

Ingredients

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  • 6 per person oysters
  • 0.25 per plate lemon

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Instructions

  1. 1

    Serve oysters on deep halves of the shells, allowing six to each person.

  2. 2

    Arrange on plates of crushed ice, with one-fourth of a lemon in the centre of each plate.

Sources & Citations

Sources included so you can explore further.

Recipe by Fannie Merritt Farmer from The Boston Cooking-School Cook Book , Chapter 11 (1896)