Oysters on the Half Shell

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

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

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Recipe by fannie-farmer from The Boston Cooking-School Cook Book , Chapter 11 (1896)