Chapter V-Fish
AW oysters are served either on the half shell packed in crushed ice, on oyster plates, or in a block of ice. Allow to each person five or six oysters and one-fourth of a lemon and also pass with them thin slices of delicately buttered brown or graham bread. OYSTER COCKTAIL, No. I-Oyster cocktails are served in ice shells made for this purpose or in cases made from green pepper shells, in halves of grapefruit, or in large claret glasses. Put five small oysters into each glass. For twelve cocktails allow even teaspoons each of prepared horseradish, tomato catsup and vinegar, ten teaspoons of lemon juice and one of tabasco sauce. Thoroughly mix this dressing and put an equal quantity into each glass. Both oysters and dressing should be very cold. OYSTER COCKTAIL, No. 2-Where fresh oysters are obtainable, they are always served on the half shell, on a plate of crushed ice, around a glass placed in the center of the dish holding the cocktail mixture.