Drain them well in a colander, marinate them, _i. e._, sprinkle over
plenty of pepper and salt, and let them remain in a cold place for at
least half an hour before serving. This makes a great difference in
their flavor. They may be served in the half-shell with quarters or
halves of lemons in the same dish. I think a prettier arrangement is to
serve them in a block of ice. Select a ten-pound block; melt with a hot
flat-iron a symmetrical-shaped cavity in the top to hold the oysters;
chip also from the sides at the base, so that the ice-block may stand in
a large platter on the napkin. When the oysters are well salted and
peppered, place them in the ice, and let them remain in some place where
the ice will not melt until the time of serving. The salt will help to
make the oysters very cold. The ice may be decorated with leaves or
smilax vines, and a row of lemon quarters or halves may be placed around
the platter at the base of the ice. It has an especially pretty effect
served on a table by gas-light. The English often serve little thin
squares of buttered brown bread (like Boston brown bread) with oysters.