"Season with salt, pepper, and mace, or nutmeg. Add the oysters, using only the soft parts if large, and serve them in fancy shells.
Sprinkle fine minced green pepper over the top and serve very hot, each shell on a fancy doily laid on medium-sized plates."
(Origin - "What to Serve for Luncheon" by Mary Johnson Bailey Lincoln, Dodge Publishing Company, 1904.)
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