Wash the shells, open, detaching the flat shell, loosen from the deep shell, but leave them in it, and serve half dozen on a plate, with a quarter of lemon in center. Eat with salt, pepper and lemon juice or vinegar.
In serving them without the shells the most attractive way is in a dish of ice, made by freezing water in a tin form shaped like a salad bowl, or in a block of ice from which a cavity has been melted with a hot flat-iron. They should first be drained well in a colander, sprinkled with plenty of pepper and salt, and placed on the ice and let remain in a cool place for half an hour or until time of serving.
A simpler and equally delicious way is to drain well, sprinkle with salt and pepper, and place the dish on ice or in a dish of cold prater for half an hour before serving, adding bits of ice. Serve with horse-radish, Chili sauce, slices of lemon, or simply vinegar.
Oysters in the Shell. Open the shells, keeping the deepest 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 in the shells. Add to each shell a little lemon juice, cover with grated bread-crumbs, place in a baking-pan and bake in a quick oven; just before they are done, add a little salt. Serve in the shells Oyster Stew.
Put the liquor from the oysters on the stove, let boil, skim, and season with butter and pepper, add oysters, let come to a boil only, season with salt and serve. This is pronounced a "royal stew."