An imitation of the shell roast.

1. Put 12 or 13 oysters in a bright pie pan, with their liquor. Dredge with salt and pepper very sparingiy. Drop in some small lumps of butter and bake on the top shelf of a hot oven from 3 to 5 minutes. Slide them right side up into a hot dish, and garnish with 1 or 2 quarters of lemon.

2. A very common way in restaurants is to merely stew the oysters in a bright tin pan holding only about a pint, slightly season, and serve them in the same pan set in a plate. And, further, in the same style neat lids are, used that fit the pans, to be placed when the oysters are done and sent in so. There is no difference, except in the imagination, betwixt that and a dry stew.