Oysters on the Half Shell

Ingredients

• 3 dozen oysters
• Salt
• pepper
• Tobasco
• horseradish
• 2 lemons cut in quarters
• Tomato catsup

Method

1. 1

   Open the oysters, loosen them, and leave them on the lower shell.

2. 2

   Fill soup plates with shaved ice and arrange the shells on the ice with the small end pointing toward the center.

3. 3

   Wash the lemons, cut in quarters, remove seeds, and serve one-quarter in the center of each plate.

4. 4

   Garnish with parsley between the shells and serve remaining ingredients on a small tray.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 7. The excerpt below is the record exactly as published.

Oysters on the Half Shell Mangoes Salted Nuts Olives Consomme Duchess — Imperial Sticks Crab Meat in Timbale Cases "Green" Goose Roasted — Potato and Nut Stuffing Chantilly Apple Sauce Onions au Gratin Endive, Celery and Green Pepper Salab Vanilla Ice Cream — Chocolate Sauce CocoANUT Cubes — Chocolate Nut Cake Fruit Raisins Nuts Roquefort Cheese — Water Biscuit Cafe Noir 4 ^ ,. OYSTERS ON THE HALF SHELL 3 dozen oysters. Salt, pepper, Tobasco, horse- 2 lemons cut in quarters. radish and Tomato catsup

Cook this with the app: pantry check, scaling, and the assistant.